Panna Cotta

This Italian dessert literally means “cooked cream”. Though gourmets would prefer to make it with all cream, our version has part cream and part milk, which makes it a little lighter, but still as good on taste. A variety of toppings can be used with Panna Cotta. In the picture I have used a seasonal fruit-salad tossed with some honey. You could also use fresh strawberries, raspberries, blueberries, fudge sauce, chocolate sauce or a combination …there is no dearth of possibilities there. So, have fun doing the mix-n-match.

Prep time: 10 min
Cooking time: 10 min
Ready in: 4 hrs 20 min

Makes 8 servings

Ingredients:
• 1 ½ cup Heavy cream ( Whipping Cream)
• ½ cup white granulated sugar
• 1 ½ cup 2% milk
• 1 (.25 oz) packet unflavored gelatin
• 1 ½ tsp vanilla extract

You will also need:
• 1 medium mixing bowl
• 1 heavy bottomed medium saucepan
• 8 ramekins/ espresso cups/ dessert bowls

Procedure
• In the medium mixing bowl, combine the 2% milk and gelatin. Set aside.
• In the sauce pan combine the Heavy Cream and sugar and set in medium heat. Keep stirring till the mixture comes to a boil. Remove from stove.
• Add the milk and gelatin mixture to it** . Stir to blend.
• Add the vanilla extract. Stir to bend.
• Pour the mixture, equally divided, into the ramekins. Refrigerate for at-least 4 hours before serving

Lifesaver:
**While trying out any recipe with gelatin, to avoid clumping, make sure to mix it with a liquid in room temperature (in this recipe- adding 2% milk) before mixing it with a hot ingredient.

Note: The nutrition information provided below is for 1 serving