A Very Easy and Satisfying Dessert
For those of you unfamiliar with Panna Cotta, in the 1920’s to the 1960’s it was known as Spanish Cream in most cookbooks of the time. A very simple dessert that is good for you as it is easy to make. Spanish Cream, Panna Cotta is a simple gelatin dessert, just like modern day Jell-O, with the exception that it is made with milk, half and half or heavy cream. unflavored gelatin, sugar.
The only difference that I can find between Spanish Cream and Panna Cotta is that Spanish Cream in most recipes take eggs or egg yolks. Kind of the same difference between cornstarch pudding and custard, one takes egg and the other does not.
This recipe takes less sugar (you can add more) however I feel that when you add a sugared or sweetened fruit that you don’t need as much sugar in the main portion.
If you do decide to experiment and add eggs/egg yolks to yours sometime, then you will want to scald the milk, where as with Panna Cotta you need to heat the milk to just being hot, and then add the softened gelatin to dissolve. So that you will make sure to cook the eggs fully.
The sky is the limit with Panna Cotta, you could make any fruit and cream Panna Cotta, or coffee/cream, mocha latte, chocolate, cinnamon, use your imagination, the best creations in cooking come with experimentation.
RASPBERRIES & CREAM PANNA COTTA
2 Cups 1/2 & 1/2
1/4 Cup sugar
1 Envelope Unflavored Gelatin
3 Tablespoons Cold Water
1 Teaspoon Vanilla
Raspberries fresh or frozen, about 1/2 cup with 2 Tablespoons sugar and several for each cup as a garnish.
In a small bowl place 3 Tablespoons cold water and sprinkle gelatin over the top,
Add gelatin to hot milk and stir to dissolve.
Add sugared berries to the cups of your choosing, pour the Panna Cotta into the cups, the berries and juice will gently mix with the custard, set into the refrigerator to chill for at least 2 hours. When ready to serve garnish with several fresh or thawed berries.