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
- 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.
- Pour the cold water over the gelatin and let it set for 15 - 20 minutes. It needs to "bloom" fully.
- 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.
- Using a wire whisk, quickly stir in the bloomed gelatin. Whisk until gelatin is completely dissolved and imbedded.
- Whisk in the vanilla and sour cream.
- Pour into mold(s) and cover tightly. Refigerate until set -- at least 6 hours.
- Serve with fresh fruit or a drizzle of caramel. Yummy
- Walk 5 miles to burn off the calories. LOL