23 December, 2008

A page from the cooking preacher

I fell in love in Panna Cotta the first time I had it. It's light and rich, and so full of milkfat that even a calf would gain a pound eating it. But it is worth it. Very worth it. And it's sinfully simple to make.

I've yet to figure out how to adapt this for my now milk-intolerant system. But I offer it for the rest of the crowd at my Christmas Dinner.

Holiday Panna Cotta
1 packet of Knox Plain gelatin.
3 TBS of cold water
4 cups of heavy cream
1.25 cups of sour cream
2/3 cup of sugar (try raw sugar, oh so yummy!)
1/4 teaspoon of salt
1/2 teaspoon freshly grated nutmeg (please, don't use the stuff in the plastic jars....try the real thing)
1 teaspoon vanilla

  1. Prepare 8 cup size ramakins or jello molds. Be sure you have a way to cover these securely since anything this full of milk will take on the flavor of your refrigerator very quickly.
  2. Pour the cold water over the gelatin and let it set for 15 - 20 minutes. It needs to "bloom" fully.
  3. Meanwhile in a sauce pan, heat the cream, sugar, salt, and nutmeg until the sugar dissolves and the cream is very hot. But... do NOT boil it.
  4. Using a wire whisk, quickly stir in the bloomed gelatin. Whisk until gelatin is completely dissolved and imbedded.
  5. Whisk in the vanilla and sour cream.
  6. Pour into mold(s) and cover tightly. Refigerate until set -- at least 6 hours.
  7. Serve with fresh fruit or a drizzle of caramel. Yummy
  8. Walk 5 miles to burn off the calories. LOL
Now, if I could just figure out a way to make this taste this good but use soy or rice milk....sigh.