Marian and Annie's Incredible Panna Cotta

Panna Cotta Recipes

Here are two real simple Panna Cotta (or pannacotta if you prefer) recipes. They seem quite different, but actually turn out similar. A is more complicated, take your pick ... Panna cottas have been hitting the news lately, with articles like "Now Starring Panna Cotta", saying that they are superior to Crème Brulée. I agree totally.

Recipe "B"

	3-4 Tablespoons of Milk
	2 Tablespoons of Gelatin

	2 ½ cups of Whole Milk
	2 cups of Light Cream
	½ cup of Sugar

1. Place milk and gelatin in a bowl and let it sit (as it softens)
2. Heat milk, cream, sugar to a simmer.
3. Add the gelatin mixture and stir until gelatin is dissolved (approx. 5 minutes).
4. Pour into small bowls or cups.
5. Refrigerate for a minimum of 3 hours.

Recommended toppings:

	½ cup of toasted pine nuts
	1 cup of honey
	1 cup of Marsala Wine

Combine pine nuts, honey, Marsala in a small, heavy pot over low heat. Stir until the honey is dissolved into the Marsala. Let the mixture stand at room temperature for a minimum of 3 hours. Reheat this sauce to pour over the Panna Cotta.

Recipe "A"

My favorite variation is to add 2-3 drops of rosewater to the small bowls right before pouring in the warm mixture. Whether you serve the Panna Cotta with a fruit topping is up to you. I like mine straight. Less is More.


	2 cups of Whole Milk
	1 ½ teaspoon of powdered unflavored gelatin
	2/3 cup of Heavy Cream
	Scant ½ cup of Sugar
	(Optional) 2-3 drops of Rosewater per bowl

1. Add Gelatin to one cup of the milk and let it sit for 5 minutes.
2. In a double boiler bring the heavy cream and sugar to a boil.
3. Turn down to a quiet simmer.
4. Add the gelatin mixture and whisk for 5 minutes to insure that the gelatin is thoroughly dissolved.
5. Turn off heat. Stir in the remaining one cup of milk.
6. Add Rosewater.
7. Pour into small bowls or cups.
8. Refrigerate for a minimum of 3 hours.