joan136@juno.com (joan)
Chowhound/Chicago Board

Posted:      August 01, 2002 at 15:42:27
 
In Reply To: Re(3): Panacotta
             Posted by Donna - MI on July 31, 2002 at 18:05:41

Message:     
 i adapted this recipe from patricia wells' cookbook, trattoria.
 
PANNA COTTA - APPROX. 8 SERVINGS

4t. gelatin (2 packages) 3/4c.confectioner sugar
1-1/3 cups whole milk 2c. heavy cream
1/3c. frozen orange juice concentrate 1/2t. orange extract (the real thing)
assorted fresh fruits for garnish or caramel sauce
 
either use buttered ramekins, custard cups (1/2cup), or use a jello mold (4 cup). i have a 3 piece tupperware ring mold that opens up to release the panna cotta beautifully
 
sprinkle gelatin over 1/4 cup of milk and let sit till it's absorbed (3 min.). in a heavy saucepan, bring milk, juice concentrate, cream, sugar to a boil over med. heat, whisking. remove from the heat, add the gelatin and whisk till dissolved. strain thru a sieve into the mold or into ramekins/custard cups. cover and chill at least 4 hours. it tastes great for several days, actually. to serve, run a hot knife around edges, dip cups into hot water , shake to loosen. invert onto individual plates. garnish with fresh fruit or caramel sauce. 
 
according to wells, in italy almond is the most common flavor, tho sometimes its made with pure vanilla instead. the orange flavored version is mine. to make a traditional version, skip juice and orange extract , use 2c.milk, add either 1/2t. almond extract plus 1t. vanilla, or no almond and 2t. vanilla.
 
try it,i hope you like it! this is one of my favorites, and perfect for a hot summer day. it's elegant when garnished, but easy to make. joan 
