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Panna Cotta
Panna cotta, Italian for "cooked cream," is a specialty of Italy's Piedmont region, where these delicate creams have been made since medieval times. The dessert is often accompanied by fresh fruit, as in this recipe.

Ingredients:

  • 1 tsp. unflavored gelatin
  • 1/4 cup milk
  • 1 1/4 cups heavy cream
  • 2 Tbs. sugar
  • 1/2 tsp. vanilla extract
  • Food coloring, as desired
  • 2 cups mixed fresh berries, such as raspberries,
      blueberries and blackberries

Directions:

In a medium bowl, sprinkle the gelatin over the milk and let stand for 2 minutes.

In a saucepan over medium heat, combine the cream and sugar. Cook, stirring to dissolve the sugar, until small bubbles appear around the edges of the pan. Slowly add the cream mixture to the gelatin mixture, stirring until smooth. Then add the vanilla and food coloring. Divide the mixture among four 4-oz. decorative molds or ramekins. Cover and refrigerate for 4 hours or as long as overnight.

Just before serving, fill a small bowl with warm water, dip the molds into warm water (do not submerge fully), and run the tip of a knife around the edge to loosen the panna cotta. Invert each mold onto a dessert plate. Garnish with the berries and serve immediately.
Serves 4.
Williams-Sonoma Kitchen.