| Panna Cotta is a rich, silky Italian custard. Alternating layers of custard, strawberries and blueberries give you a delicious patriotic dessert. |
|
| Panna Cotta: 1 envelope unflavored gelatin (approx. 2 teaspoons)  1/2 cup milk 2 1/2 cups heavy cream 1/2 cup granulated sugar 1 vanilla bean or 2 teaspoons pure vanilla extractParfait: fresh strawberries, gently washed, hulled and sliced. Fresh blueberries, gently washed |
 |
| Panna Cotta: In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean. If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. NOTE: Don’t skip the straining step as it removes any bits of undissolved gelatin and insures a nice smooth dessert. Also, don’t let the cream mixture cool before straining. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight. Do not skip refrigerating as the panna cotta must set before use.Parfait: You can assemble and refrigerate the parfaits ahead of time. In chilled wine goblets, spoon in a layer of the panna cotta, layer of sliced strawberries, layer of panna cotta, layer of blue berries. Finish with a layer of panna cotta. Garnish top of parfait with slice of strawberry and a blueberry. Makes 6 to 8 servings. |
|
2021-07-01