I had my 7 course Orgasmo de la Boca aphrodisiac dinner this weekend and it was unanimous... my panna cotta was the best ever. So here is the recipe!
3/4 cups milk
2 1/2 teaspoons powdered, unflavored gelatin
1 cup sugar
1/2 cup water
2 1/2 cups heavy whipping cream
1 teaspoons vanilla extract or half vanilla bean
1/2 teaspoon sea salt
You may use any type of mold for these. You may pour directly into serving dishes, ramekins, muffin tins or cake pans. If you plan to unmold your panna cotta like I have, you must lightly oil your molds.
Put milk in small bowl and set aside. Put sugar and water in a very clean, medium size sauce pan over medium high heat. Bring to a caramel stage, swirling pan occassionally so sugar does not crystallize on sides. Caramel stage is between 320-350 degrees. For this Panna Cotta I prefer a darker, richer caramel flavor..about 340. When sugar reaches desired temperature add heavy cream a little at a time, using a whisk to incorporate. At this time add your gelatin to your milk and let stand 5 minutes. Add your salt to the caramel cream and bring back up to heat to dissolve salt. Whisk your milk and gelatin mixture into pan and remove from heat. Pour mixture into a blender and pulse on low to incorporate gelatin fully, being extremely careful not to add too much air. You do not want it to froth*. Pour into your desired mold and refrigerate for 24 hours.
To unmold, place in warm water for about 20-30 seconds and invert onto dish.
*If it your mix has gotten to much air, you can let it sit for a few minutes or use a spoon to remove foam from top before pouring into mold.
Serve with chocolate covered frozen bananas!
Photo courtesy of Tricia Romano!
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