The ‘cherry on top’ of our final Tuesday Lunch here at The Culinary Center of Kansas City today was a delicious, creamy Panna Cotta with stewed seasonal berries. What a tasty way to bid our weekly feasts farewell! Try out our recipe at home. Berries are a great topping for it, but as always, we encourage you to experiment and get creative. How about peaches? Or caramel or chocolate sauce? Let us know other toppings you try and give us the review…
Panna Cotta
- 1/2 cup heavy cream, divided
- 1 1/4 teaspoons gelatin
- 2 tablespoons sugar
- Pinch of salt
Coat four (5-6oz) ramekins lightly with flavorless oil
Pour 1/4 cup cream in to heatproof bowl, and sprinkle in gelatin. Let stand for about 10 minutes, or until softened.
Place bowl in larger bowl of hot water to completely dissolve gelatin. Then, in a medium saucepan, bring the remaining ¼ cup cream, sugar, and salt to a boil. Remove from heat and whisk until smooth. Add the gelatin mixture and stir to incorporate well, strain mixture through a fine sieve into a measuring cup. Divide mixture evenly among the ramekins, and let cool to room temperature.
Cover the panna cotta loosely, and refrigerate until set and completely chilled, at least 3-4 hours, or overnight.
To serve, dip ramekins in a bowl of hot water for 5 seconds, then, run a knife around the edges of the custard and invert onto a serving plate.
