Panna Cotta

As far as desserts go, Panna Cotta has it all. It’s dead simple to make, but absolutely satisfying and delicious. Depending on what you top it with, it can be rustic or elegant, or anywhere in between. It’s creamy and sweet, but it’s not full of eggs, so it’s lighter than a custard, mousse, or pudding. Basically, if you have baking fatigue right now, but still have some festivities to get through, consider this my gift to you.

This version is from The Italian Country Table by Lynne Rossetto Kasper, and it serves 8 in very small ramekins, but I usually do 6 larger portions.

1 1/2 tsp unflavored gelatin
2 TB cold water
3 cups heavy cream
1/2 cup sugar, or more to taste
Pinch salt
1 1/2 tsp vanilla extract
1 cup sour cream

1. Sprinkle the gelatin over the cold water, and let stand for 5 minutes.

2. Heat the rest of the ingredients, except the sour cream, in a saucepan over medium-high heat, until hot, but not boiling, stirring to dissolve the sugar. Stir in the gelatin until completely dissolved. Remove from heat and cool for 5 minutes.

3. Put the sour cream in a bowl. Gently whisk in the warm cream, a little at a time, until completely combined and smooth. Taste for sweetness, and add a little more sugar if needed.

4. Pour into ramekins or custard cups, Cover, and chill for at least 4 hours, or over night.

Because there are very few ingredients involved, please use the best ones you can find. You can top it with fresh fruit, jam or compote, any kind of sweet sauce, crumbled cookies, or, honestly, just have it plain. You can also substitute yogurt, chevre, or any other creamy-but-sour dairy semi-solid for the sour cream. I always serve it in the dish I make it in, but you can unmold it and plate it up if that’s more your style.

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