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Panna Cotta

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    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!

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    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

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    Panna Cotta

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    Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.