Panna Cotta

submitted by rcoen

1 quart cream
1 1/8 cups granulated sugar
3 sheets fish glue (this thickens it; you can substitute some sort of flavorless
gelatin if need be) 1 tablespoon all purpose flour
1 cup milk

Warm the milk (don't let it boil), then dissolve the fish glue in it and stir in
the flour. Meanwhile, bring the cream to a boil for a couple of minutes, with 1
cup of the sugar. Remove from the fire and gently stir in the milk mixture.
Carmelize the remaining sugar and coat the insides of 8 individual porton custard
cups. Fill them with the cream mixture, and chill for 2 hours before serving.
Unmold them onto plates when you serve them.

As a variation, they suggest making a sauce with fresh red & black currants,
blueberries, and wild strawberries. Combine them (the amounts are up to you)
with a tablespoon of currant jelly and jently warm them over the fire till the
fruit is cooked and begins to come apart. Spoon a bit of sauce over each
serving.


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