Panna Cotta is a classic Italian custard dessert. It has a rich, silky, smooth texture and a subtle sweet taste. I like to flavor mine with mint and raspberry. However, feel free to substitute vanilla instead to create a standard panna cotta. A base panna cotta can be garnished with fresh fruit, herbal leaves, and honey.
Makes 4 servings*
Full (Hands on time): 30 minutes Cooling/Firming time: 4 hours to overnight
1 envelope unflavored gelatin
6 fresh mint leaves
1 cup milk
2 cups heavy cream
1/2 cup sugar
2 tsp raspberry extract (or vanilla)
*have an extra ramekins ready just in case
Place milk in a small bowl. Sprinkle over gelatin. You will see it wrinkle, just place it aside and allow it to soften.
While this softens, mix cream, sugar, extract in a sauce pan and cook over medium heat for 5-8 minutes
Add in mint leaves, continue to cook over medium heat until a simmer is reached. Do not let it boil
Remove from heat a gently whisk in milk/gelatin mixture.
Carefully strain mixture into a container with a pour spout, this will remove any gelatin that has clumped.
Pour into ramekins
Move to refrigerator for minimum 4 hours but overnight works best
To serve gently run a warmed knife around edge of ramekins, then place bottom of ramekins in warm water briefly. Invert and place on dish
Garnish with fresh mint, fruit, or honey.