Panna Cotta (Italian cooked cream)


Serves/Yields: 4 servings
Prep. Time: 30 minutes plus chilling time
Cook Time: 10 minutes
Category: Desserts
Difficulty: Easy

Introduction
The traditional Italian Panna Cotta has an intense vanilla flavor and
according to Guido, needs nothing more than a good glass of wine to go with
it. It can be flavored many ways, molded in one large mold (I would double
the recipe) and garnished with fresh fruit. Either way it's a quick and
cool, creamy dessert thats sure to impress your family or guests.

Ingredients
Nonstick vegetable oil spray
1 tablespoon plus 1/3 cup milk (do not use low-fat or nonfat)
1 1/4 teaspoons unflavored gelatin
1 3/4 cups whipping cream
1/2 vanilla bean, split lengthwise

Directions
Spray four 3/4-cup custard cups with vegetable oil spray.
Pour 1 tablespoon milk into small bowl. Sprinkle gelatin over and let stand
until softened, about 10 minutes. Combine cream, 1/4 cup sugar and 1/3 cup
milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean.
Bring to boil over medium heat, stirring often. Remove from heat. Add
gelatin mixture and stir until melted. Strain mixture into large glass
measuring cup, this is an important step as it ensures a smooth, silky
dessert. Pour into custard cups, cover and chill overnight.
To unmold, dip custard cups or mold, briefly in boiling water that has been
poured into a shallow pan. If the Panna Cotta doesn't slip out when
inverted,run a small sharp knife around sides of cups to loosen custards.
Invert custards onto plates. Garnish as desired.


more easy recipes at: http://www.yummyfood.net

Guido

--
__________________________________________
http://www.yummyfood.net
Quick and easy international recipes

I must try your recipe because when I make panna cotta it is always too
liquid .
Thank you Guido.

--
Cheers
Pandora
------------------------------------------------------
"guido" > ha scritto nel messaggio
...
> Panna Cotta (Italian cooked cream)
>
>
> Serves/Yields: 4 servings
> Prep. Time: 30 minutes plus chilling time
> Cook Time: 10 minutes
> Category: Desserts
> Difficulty: Easy
>
> Introduction
> The traditional Italian Panna Cotta has an intense vanilla flavor and
> according to Guido, needs nothing more than a good glass of wine to go
> with it. It can be flavored many ways, molded in one large mold (I would
> double the recipe) and garnished with fresh fruit. Either way it's a quick
> and cool, creamy dessert thats sure to impress your family or guests.
>
> Ingredients
> Nonstick vegetable oil spray
> 1 tablespoon plus 1/3 cup milk (do not use low-fat or nonfat)
> 1 1/4 teaspoons unflavored gelatin
> 1 3/4 cups whipping cream
> 1/2 vanilla bean, split lengthwise
>
> Directions
> Spray four 3/4-cup custard cups with vegetable oil spray.
> Pour 1 tablespoon milk into small bowl. Sprinkle gelatin over and let
> stand until softened, about 10 minutes. Combine cream, 1/4 cup sugar and
> 1/3 cup milk in heavy medium saucepan. Scrape in seeds from vanilla bean;
> add bean. Bring to boil over medium heat, stirring often. Remove from
> heat. Add gelatin mixture and stir until melted. Strain mixture into large
> glass measuring cup, this is an important step as it ensures a smooth,
> silky dessert. Pour into custard cups, cover and chill overnight.
> To unmold, dip custard cups or mold, briefly in boiling water that has
> been poured into a shallow pan. If the Panna Cotta doesn't slip out when
> inverted,run a small sharp knife around sides of cups to loosen custards.
> Invert custards onto plates. Garnish as desired.
>
>
> more easy recipes at: http://www.yummyfood.net
>
> Guido
>
> --
> __________________________________________
> http://www.yummyfood.net
> Quick and easy international recipes
>
>

probably it's a matter with gelatine
Guido


--
__________________________________________
http://www.yummyfood.net
Quick and easy international recipes

"Pandora" > ha scritto nel messaggio
...
>
>
> I must try your recipe because when I make panna cotta it is always too
> liquid .
> Thank you Guido.
>
> --
> Cheers
> Pandora
> ------------------------------------------------------
> "guido" > ha scritto nel messaggio
> ...
>> Panna Cotta (Italian cooked cream)
>>
>>
>> Serves/Yields: 4 servings
>> Prep. Time: 30 minutes plus chilling time
>> Cook Time: 10 minutes
>> Category: Desserts
>> Difficulty: Easy
>>
>> Introduction
>> The traditional Italian Panna Cotta has an intense vanilla flavor and
>> according to Guido, needs nothing more than a good glass of wine to go
>> with it. It can be flavored many ways, molded in one large mold (I would
>> double the recipe) and garnished with fresh fruit. Either way it's a
>> quick and cool, creamy dessert thats sure to impress your family or
>> guests.
>>
>> Ingredients
>> Nonstick vegetable oil spray
>> 1 tablespoon plus 1/3 cup milk (do not use low-fat or nonfat)
>> 1 1/4 teaspoons unflavored gelatin
>> 1 3/4 cups whipping cream
>> 1/2 vanilla bean, split lengthwise
>>
>> Directions
>> Spray four 3/4-cup custard cups with vegetable oil spray.
>> Pour 1 tablespoon milk into small bowl. Sprinkle gelatin over and let
>> stand until softened, about 10 minutes. Combine cream, 1/4 cup sugar and
>> 1/3 cup milk in heavy medium saucepan. Scrape in seeds from vanilla bean;
>> add bean. Bring to boil over medium heat, stirring often. Remove from
>> heat. Add gelatin mixture and stir until melted. Strain mixture into
>> large glass measuring cup, this is an important step as it ensures a
>> smooth, silky dessert. Pour into custard cups, cover and chill
>> overnight.
>> To unmold, dip custard cups or mold, briefly in boiling water that has
>> been poured into a shallow pan. If the Panna Cotta doesn't slip out when
>> inverted,run a small sharp knife around sides of cups to loosen custards.
>> Invert custards onto plates. Garnish as desired.
>>
>>
>> more easy recipes at: http://www.yummyfood.net
>>
>> Guido
>>
>> --
>> __________________________________________
>> http://www.yummyfood.net
>> Quick and easy international recipes
>>
>>
>
>

"guido" > ha scritto nel messaggio
...
> probably it's a matter with gelatine
> Guido

Yes I think so, Guido! I will try your recipe, then I let you know!

--
Cheers
Pandora
-------------------------------------------
>
>
> --
> __________________________________________
> http://www.yummyfood.net
> Quick and easy international recipes
>
> "Pandora" > ha scritto nel messaggio
> ...
>>
>>
>> I must try your recipe because when I make panna cotta it is always too
>> liquid .
>> Thank you Guido.
>>
>> --
>> Cheers
>> Pandora
>> ------------------------------------------------------
>> "guido" > ha scritto nel messaggio
>> ...
>>> Panna Cotta (Italian cooked cream)
>>>
>>>
>>> Serves/Yields: 4 servings
>>> Prep. Time: 30 minutes plus chilling time
>>> Cook Time: 10 minutes
>>> Category: Desserts
>>> Difficulty: Easy
>>>
>>> Introduction
>>> The traditional Italian Panna Cotta has an intense vanilla flavor and
>>> according to Guido, needs nothing more than a good glass of wine to go
>>> with it. It can be flavored many ways, molded in one large mold (I would
>>> double the recipe) and garnished with fresh fruit. Either way it's a
>>> quick and cool, creamy dessert thats sure to impress your family or
>>> guests.
>>>
>>> Ingredients
>>> Nonstick vegetable oil spray
>>> 1 tablespoon plus 1/3 cup milk (do not use low-fat or nonfat)
>>> 1 1/4 teaspoons unflavored gelatin
>>> 1 3/4 cups whipping cream
>>> 1/2 vanilla bean, split lengthwise
>>>
>>> Directions
>>> Spray four 3/4-cup custard cups with vegetable oil spray.
>>> Pour 1 tablespoon milk into small bowl. Sprinkle gelatin over and let
>>> stand until softened, about 10 minutes. Combine cream, 1/4 cup sugar and
>>> 1/3 cup milk in heavy medium saucepan. Scrape in seeds from vanilla
>>> bean; add bean. Bring to boil over medium heat, stirring often. Remove
>>> from heat. Add gelatin mixture and stir until melted. Strain mixture
>>> into large glass measuring cup, this is an important step as it ensures
>>> a smooth, silky dessert. Pour into custard cups, cover and chill
>>> overnight.
>>> To unmold, dip custard cups or mold, briefly in boiling water that has
>>> been poured into a shallow pan. If the Panna Cotta doesn't slip out when
>>> inverted,run a small sharp knife around sides of cups to loosen
>>> custards. Invert custards onto plates. Garnish as desired.
>>>
>>>
>>> more easy recipes at: http://www.yummyfood.net
>>>
>>> Guido
>>>
>>> --
>>> __________________________________________
>>> http://www.yummyfood.net
>>> Quick and easy international recipes
>>>
>>>
>>
>>
>
>

>>>I must try your recipe because when I make panna cotta it is always too liquid .

Where can you get powdered gelatin here, Pandora? All I can find are
sheets and they don't translate to recipes that use powdered.

"Judith Umbria" > wrote in
oups.com:

>>>>I must try your recipe because when I make panna cotta it is always
>>>>too liquid .
>
> Where can you get powdered gelatin here, Pandora? All I can find are
> sheets and they don't translate to recipes that use powdered.
>

Just out of curiosity, where is "here", because I don't ever see sheets of
gelatin anywhere around my "here"

"Mike H" > ha scritto nel messaggio
9.130...
> "Judith Umbria" > wrote in
> oups.com:
>
>>>>>I must try your recipe because when I make panna cotta it is always
>>>>>too liquid .
>>
>> Where can you get powdered gelatin here, Pandora? All I can find are
>> sheets and they don't translate to recipes that use powdered.
>>
>
> Just out of curiosity, where is "here", because I don't ever see sheets of
> gelatin anywhere around my "here"

I didn't understood too!
Where are you, Judith? In Italy or in America ?

--
Cheers
Pandora

>>Where are you, Judith? In Italy or in America ?

Rigorosamente Umbra!

"Judith Umbria" > ha scritto nel messaggio
oups.com...
>>>>I must try your recipe because when I make panna cotta it is always too
>>>>liquid .
>
> Where can you get powdered gelatin here, Pandora? All I can find are
> sheets and they don't translate to recipes that use powdered.
>

I haven't read Guido's recipe yet!
BTW I don't know gelatin in powder. I generally use gelatine in cubes (like
the cubes for broth). Brand nam is Liebig.
--
Cheers
Pandora

"Judith Umbria" > ha scritto nel messaggio
oups.com...
>>>>I must try your recipe because when I make panna cotta it is always too
>>>>liquid .
>
> Where can you get powdered gelatin here, Pandora? All I can find are
> sheets and they don't translate to recipes that use powdered.
>

Judith! I have seen Guido's recipe. He speaks of *unflovoured* gelatin. Not
* powered* gelatin.
WhY did you think it was powdered?

cheers
Pandora

Pandora wrote:

> "Judith Umbria" > ha scritto nel messaggio
> oups.com...
>
>>>>>I must try your recipe because when I make panna cotta it is always too
>>>>>liquid .
>>
>>Where can you get powdered gelatin here, Pandora? All I can find are
>>sheets and they don't translate to recipes that use powdered.
>>
>
>
> Judith! I have seen Guido's recipe. He speaks of *unflovoured* gelatin. Not
> * powered* gelatin.
> WhY did you think it was powdered?
>
> cheers
> Pandora
>
>
Pandora, since Judith isn't around, I'll answer this: the recipe calls
for teaspoons of gelatin, which implies it isn't sheets (or cubes).
Also, in American cooking, powdered gelatin is often mentioned (but I've
never seen sheets mentioned). So I think if we were to know the weight
of a teaspoon an powdered gelatin, we could then weigh European sheets
and compare

I'd weigh sheet,s but don't have any gelatin around. Although I've been
wanting to do a quark torte, for which I'd use it. You know, using those
polenta cookies for a bottom (crushed and mixed with melted butter)

"jake" > ha scritto nel messaggio
. nl...
> Pandora wrote:
>
>> "Judith Umbria" > ha scritto nel messaggio
>> oups.com...
>>
>>>>>>I must try your recipe because when I make panna cotta it is always
>>>>>>too liquid .
>>>
>>>Where can you get powdered gelatin here, Pandora? All I can find are
>>>sheets and they don't translate to recipes that use powdered.
>>>
>>
>>
>> Judith! I have seen Guido's recipe. He speaks of *unflovoured* gelatin.
>> Not * powered* gelatin.
>> WhY did you think it was powdered?
>>
>> cheers
>> Pandora
> Pandora, since Judith isn't around, I'll answer this: the recipe calls for
> teaspoons of gelatin, which implies it isn't sheets (or cubes). Also, in
> American cooking, powdered gelatin is often mentioned (but I've never seen
> sheets mentioned). So I think if we were to know the weight of a teaspoon
> an powdered gelatin, we could then weigh European sheets and compare

Oh! I understand.

>
> I'd weigh sheet,s but don't have any gelatin around. Although I've been
> wanting to do a quark torte, for which I'd use it. You know, using those
> polenta cookies for a bottom (crushed and mixed with melted butter)

Best thing is ask to Guido for gelatine.
I think a quark torte with polenta cookies is a great idea. Tell me when you
will make it.
cheers
Pandora

>>I'd weigh sheet,s but don't have any gelatin around. Although I've been
wanting to do a quark torte, for which I'd use it. You know, using
those
polenta cookies for a bottom (crushed and mixed with melted butter)
<<

You're right about the measurement, but I did weigh the two types when
making a strawberry mousse last summer and got soup for my pains.
Thick soup, but soup.
The gelling doesn't seem to translate by weight.

Judith Umbria > wrote:

> Where can you get powdered gelatin here, Pandora? All I can find are
> sheets and they don't translate to recipes that use powdered.

See section 2.7.4 of the rfc FAQ.

Victor