Sassafras Panna Cotta

Preparation info
  • Yield:

    1.34 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Heavy cream 1.2 kg 2 lb 10.24 oz 89.39

Method

  1. Combine the heavy cream and sugar in a sauce pot and bring to a simmer, stirring until the sugar has dissolved.
  2. Remove from the heat and add the gelatin. Stir to dissolve.
  3. Add the extract once the base has cooled at room temperature in a shallow hotel pan. Do not ice it down. Add more to taste if needed.