Panna Cotta
FOR DESSERT, NO EGGS ALLOWED By MARK BITTMAN Panna Cotta may be an Italian invention, but the idea of thickening sweetened cream with gelatin has spread far and wide. The almond-flavored pudding known as blancmange is one good example, and the Caribbean tembleque, which uses coconut milk, is another. These are all eggless custards, and panna cotta (which means cooked cream) is the most pure, simple and delightful version. If you can get good cream, preferably local and fresh, the flavor is unbeatable. If the cream is bland, you might consider using a stronger flavoring than the vanilla I use here: a little orange flower water, maybe, an Earl Grey or jasmine tea bag, some almond extract or a few lavender flowers. Any light flavor in you might add to ice cream will work in panna cotta. The original is unbeatable, though, and amazingly foolproof. The gelatin used is essentially glue, but it works time after time, with little judgment required of the cook. Make sure it dissolves fully and you will have no lumps or granules in your smooth panna cotta. Once you have made the dessert a few times, you can begin to play with the amount of gelatin you use. One envelope is two teaspoons; if you prefer a slightly stiffer concoction, add another teaspoon (not the two tablespoons suggested by some recipes, which will give you cement). If your cream is really thick, try just over a teaspoon. This will yield a dreamy, ethereal concoction that is incredibly light. One other trick: panna cotta can be used as a base for an ice cream that requires no churning. Make the recipe below and freeze it for several hours or overnight. Let it soften for 15 to 30 minutes at room temperature and you have something close to what used to be called Philadelphia-style ice cream. Not bad, and almost no work. Panna Cotta =========== 3 cups cream, or 1 1/2 cups cream and 1 1/2 cups half-and-half 1 package (1/4 ounce) unflavored gelatin 1 teaspoon vanilla extract (or to taste) or 1 vanilla bean 1/2 cup sugar 1. Put 1 cup cream in a medium saucepan and sprinkle gelatin over it; let sit for 5 minutes. Turn heat to low and cook, stirring, until gelatin dissolves completely. 2. If using vanilla extract, add remaining cream and sugar to gelatin mixture and heat gently, just until sugar dissolves; add vanilla and proceed to Step 3. If using vanilla bean, cut it in two, lengthwise. Scrape out seeds; add seeds and bean pod to pot, along with the sugar and remaining cream. Cook over medium heat, stirring, until steam arises. Turn off heat, cover, and let steep for 15 to 30 minutes. 3. Remove vanilla bean, if you used it. Pour mixture into 4 large or 6 small custard cups. Chill until set, about 4 hours. Serve in cups, or dip cups in hot water for about 10 seconds, then invert onto plates. Serve within 24 hours. Yield: 4 to 6 servings. ~To get something you never had, you have to do something you never did. -Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore