Recipe

Pana Cotta Recipe

	Lauraleigh / All my dishes 1 year, 9 months ago A simple and insanely delicious Italian custard dessert. Can be made the day before and kept in the fridge till you are ready to serve. Easy to modify and be creative with added ingredients or toppings. Prep:5m Cook:15m Servings:6	Lauraleigh
	custard italian dessert simple and delicious easy to modify

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Ingredients

1/2 Cup sugar

2 Cups half and half

1 Cup heavy whipping cream

1 vanilla bean or 1tsp. vanilla extract

2 tsp. gelatin

*optional*

Bar of very good chocolate

Various fruits

Directions

Mix geletin with about 1/4 cup of the half and half. Let it dissolve for a few minutes.

Put the rest of the half and half, cream, and sugar and vanilla bean into a heavy-bottomed saucepan and turn on heat to medium-high. (If using vanilla extract, do not add at this time)

Bring this mixture to 170 degrees, then remove from heat and allow to cool until it is comfortable to touch.

Remove the vanilla bean (if using extract, add at this time).

Add geletin and half and half mixture, and whisk until the geletin has been fully incorporated and no lumps remain.

Pour into individual serving dishes or one big dish, refrigerate until firm, at least 2 hours and eat and enjoy!

For toppings you can do just about anything - a simple caramel sauce or chocolate sauce from the grocery store or fresh fruit. My favorite is with fresh blackberries: crush the berries in a food mill or food processor and cook in a sautée pan with some sugar, cinnamon, and a splash of dry white wine or liqueur. Cook it until it becomes a syrup and then chill and spoon over pana cotta.

Another option is to incorporate extra ingredients into the pana cotta to make flavored desserts. You can melt a high quality chocolate bar in a double boiler, then add it to the creme mixture after the creme has reached 170 degrees, before it cools. You can also add a fruit puree (just not acidic fruits like mango, grapefruit, etc.) or add green tea powder. The possibilities are endless!

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