Mmmmmm ...... Milk Jello

Some desserts deserve more recognition than they receive.  Panna cotta is one of those under-recognized, overlooked, and often neglected delectable treats. 

While we stayed in Stresa Italy, a little village on Lake Maggiore in the Piemonte region at the base of the Italian Alps, H and I fell in love with the local cuisine: fresh homemade gnocchi,  delicious cured meats, soft and hard cheeses and local wines.  (Note: wine is often cheaper than water for table service!)  And, as it turns out, Piemonte is also the likely birthplace of panna cotta, or "cooked cream." 

Panna cotta shares certain similarities with custards: a sweetened and congealed milk base.  The milk and cream are simmered lightly allowing the fats to begin to tighten into twisting bonds (like what happens when cream curdles in your coffee-- but without the sour milk flavor, and less chunky).  Unlike custard, however, there are no eggs and we don't continue to bake the fats in the oven.  Panna cotta, is therefore lighter, more ethereal, and frankly far less complicated to make.  Its flavor stands up well by itself, rich and creamy, but panna cotta most often provides a sumptuous background for fruits, sauces and other flavors. 

Without all the heat and the eggs of a custard, panna cotta uses gelatin as the structural agent.  In spite of popular rumor, gelatin is NOT made of horses' hooves, but is an animal byproduct.  For a really good time, read all about what it is and how it works, here.  The original jelling agent was most likely boiled fish bones, but fortunately for us, powdered gelatin is much easier to use and without flavor.

Surprise your friends and family.  For dessert tonight, try:

Panna Cotta

1 cup Whole Milk

2 3/4 teaspoons Unflavored Gelatin

3 cups Heavy Cream

2 teaspoons Vanilla Extract

6 tablespoons Sugar

pinch of Salt

Pour the milk into a medium sauce pan and sprinkle the gelatin evenly over the surface of the milk.  Let stand for 10 minutes to allow the gelatin to hydrate.  Get the rest of your ingredients ready and also fill a very large mixing bowl 1/2 way with ice and add enough water to let the ice cubes float off the bottom.  Get another bowl ready that is small enough to fit inside the large bowl, and large enough to hold about 6-8 cups of liquid.  Also set out the ramekins or cups you will use for chilling.

Heat the milk and gelatin on medium high heat, stirring constantly, until the temperature reaches 135 degrees on an instant read thermometer.  Remove from the heat and stir in the sugar and salt until dissolved.

Pour the milk mixture, the heavy cream and the vanilla into the smaller of the two bowls and place that bowl into the ice water bath.  Stirring constantly, chill the mixture to 50 degrees. 

Pour the finished mixture into the cups, cover with plastic wrap and refrigerate for 4 hours. 

To serve, dip the cup into hot water for 15-20 seconds, making sure not to let any water spill into the panna cotta.  Wet your finger and gently run it around  the edge of the cup loosening the panna cotta's hold.  Turn out onto a serving plate and top with your favorite syrup, sauce, fruit, nuts, etc.  (In the finished picture, H made a Sangria Syrup!)