Panna Cotta
Antonio and Patrick Corsi
Silken smooth, elegant, and satisfying, this recipe can be adjusted for future use with a variety of flavours by substituting various citrus and spirits. This version is well worth the giving of thanks!
1 1/2 cups (350 mL) whipping cream
2 Tbsp (30 mL) icing sugar
1/2 vanilla bean
1 tsp (5 mL) lemon peel
2 tsp (10 mL) gelatin
1 Tbsp (15 mL) cold milk
2 tsp (10 mL) light rum
1/4 cup (60 mL) sugar
1/4 cup (60 mL) cold water
1 tsp (5 mL) lemon juice
Heat 1 cup (250 mL) of cream with icing sugar, vanilla bean, and lemon peel over medium heat.
Soak gelatin in cold milk.
After cream comes to a boil, strain out vanilla and lemon peel. Add rum and gelatin to strained cream; mix until the gelatin is dissolved.
In small saucepan heat sugar with water. When sugar water starts to boil add lemon juice and lower heat.
Whip remaining 1/2 cup (125 mL) whipping cream until stiff. Fold whipped cream into cooked cream. Divide among four ramekins and chill. Serves 4.
source: "Quattro", alive #288, October 2006
