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Panna Cotta
Preparation info
- Makes
18
servings ( 4 oz each) - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Gelatin sheets |
Method
- Bloom the gelatin in the water, gently squeeze to remove the excess water, and melt.
- Combine the cream, sugar, and salt in a nonreactive saucepan and heat, stirring, over medium heat to dissolve the sugar; make sure the mixture does not simmer. Remove from the heat.
- Add gelatin to the cream mixture, blending well. Let the mixture cool to 100°F/38°C. S
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