{"id":160,"date":"2013-12-08T23:46:44","date_gmt":"2013-12-08T23:46:44","guid":{"rendered":"https:\/\/annroth.net\/blog\/?p=160"},"modified":"2013-12-08T23:46:44","modified_gmt":"2013-12-08T23:46:44","slug":"panna-cotta","status":"publish","type":"post","link":"https:\/\/annroth.net\/blog\/recipes\/panna-cotta\/","title":{"rendered":"Panna Cotta"},"content":{"rendered":"

\"panna<\/a><\/p>\n

Last weekend I listened to The Splendid Table on NPR http:\/\/www.splendidtable.org\/, the show for people who love to eat. I love this show but don’t get much chance to listen to it.<\/p>\n

The host, Lynne Rossetto Kasper, gave a recipe for panna cotta. Naturally I had to try it. I have never been a fan of the stuff served in restaurants, but Lynne’s recipe is very good. And easy to make.<\/p>\n

Warning: This stuff is killer rich, made mostly of cream and sour cream, with sugar and gelatin tossed in. I made a wine sauce to go with it. What can I say except that my arteries are now clogged… LOL! But I had to test it out, to see how it tastes. Now I’ll be able to serve it at our Winter Solstice party in a few weeks.<\/p>\n

Here is the recipe. Give yourself a good 24 hours to make it and let it set, in the fridge so that it has a chance to firm up.<\/p>\n

Ingredients<\/strong><\/p>\n

\n
    \n
  • 1 1\/2 teaspoons unflavored gelatin (use the entire packet instead)<\/li>\n
  • 2 tablespoons cold water<\/li>\n
  • 3 cups heavy whipping cream<\/li>\n
  • 1\/2 cup (3 1\/2 ounces) sugar, or more to taste<\/li>\n
  • Pinch of salt<\/li>\n
  • 1 1\/2 teaspoons vanilla extract<\/li>\n
  • 1 cup (8-ounce container) sour cream<\/li>\n<\/ul>\n<\/div>\n

    1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.<\/p>\n

    2. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar. Rinse 8 2\/3 -cup ramekins, custard cups, or coffee cups with cold water. Fill each one three-quarters full with the cream. Chill 4 to 24 hours. For a very pretty and tasty treat, layer the panna cotta with this wine “filling”:<\/p>\n

    Wine “Filling” :<\/em><\/p>\n

      \n
        \n
      • 1 1\/2 cup red wine<\/li>\n
      • 1 cinnamon stick<\/li>\n
      • 1 whole allspice<\/li>\n
      • 1\/2 tsp vanilla<\/li>\n
      • 1\/4 cup sugar<\/li>\n
      • 1 packet gelatin dissolved in 2 tablespoons cold water<\/li>\n<\/ul>\n<\/ul>\n

        Bring wine, sugar and spices to a boil. Boil 3 minutes.\u00a0 Remove from heat and taste for sweetness; add more sugar if needed. Remove cinnamon and allspice. While still hot, whisk about 1\/4 cup of the wine with the gelatin; when incorporated, add this to the rest of the wine. Whisk until smooth and there are no lumps.<\/p>\n

        Let cool thoroughly.\u00a0If you have the time and patience, grab a pretty glass bowl and layer with the panna cotta. Here’s how to do that: Spoon about 1\/2 of the panna cotta in the glass bowl. Chill until firm, about 4 hours. Without disturbing the panna cotta, gently add a new layer of 1\/2 of the thickened wine . Chill 4 hours. Repeat, ending with a layer of the wine.<\/p>\n

        By the way, the photo above isn’t mine. I didn’t know that I needed to let everything set for such a long time, and mine turned out… not so pretty, but yummy all the same.<\/p>\n

        If you try it, let me know how it turns out.<\/p>\n

        Enjoy!<\/p>\n

        Until next time,<\/p>\n

        Ann<\/em><\/strong><\/p>\n

         <\/p>\n","protected":false},"excerpt":{"rendered":"

        Last weekend I listened to The Splendid Table on NPR http:\/\/www.splendidtable.org\/, the show for people who love to eat. I love this show but don’t get much chance to listen to it. The host, Lynne Rossetto Kasper, gave a recipe for panna cotta. Naturally I had to try it. I have never been a fan […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-160","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/posts\/160","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/comments?post=160"}],"version-history":[{"count":1,"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/posts\/160\/revisions"}],"predecessor-version":[{"id":162,"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/posts\/160\/revisions\/162"}],"wp:attachment":[{"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/media?parent=160"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/categories?post=160"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/annroth.net\/blog\/wp-json\/wp\/v2\/tags?post=160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}