Have you ever had Panna Cotta? If not, it’s just like a eating a cloud. It’s soft,luscious, fresh and light and once you get the hang of it, you can make different alternatives like green tea and honey flavoured Panna Cotta, Chai tea Panna Cotta…Recipe inspired by: http://allrecipes.com/Recipe/panna-cotta/Detail.aspx
Course: Dessert Yield: 6 servings Prep Time: 10 mins Cook Time: 15 mins
- 1/3 Cup of whole milk
- 1 small package of unflavoured gelatin
- 3 1/2 Cup of heavy cream
- 1 1/2 Cup of white sugar
- 2 vanilla beans, cut in half and scraped (or vanilla extract, 2 tablespoons)
- 1 1/2 Tablespoon of hazelnut extract
- 1/2 Cup of water
- Pour milk into a small bowl along with the gelatin powder.
- Mix well and set aside for 10 minutes.
- In a saucepan, stir together 2 1/2 cups heavy cream,1/2 cup of sugar, the two vanilla pods and seeds, and set over medium heat.
- Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan.
- Pour the gelatin and milk into the cream, as well a the hazelnut extract, stirring until completely dissolved.
- Cook for one minute, stirring constantly. Remove from heat, take ou the vanilla pods and pour into six individual ramekin dishes.
- Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
- For the Caramel sauce, put water in a saucepan and pour the sugar in the middle of the water.
- Put the heat on medium high and let the sugar dissolve in the water.
- Whatever you do, do NOT touch the saucepan until the sugar becomes lightly golden here and there.
- At this point, you can mix the sugar by moving the pan around until the sugar becomes golden brown.
- Turn the heat off right away and carefully pour the cream in the caramel.
- Mix well and transfer into a serving bowl.