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home > recipes > dessert > panna cotta
1 quart cream 1 1/8 cups granulated sugar 3 sheets fish glue (this thickens it; you can substitute some sort of flavorless gelatin if need be) 1 tablespoon all purpose flour 1 cup milk Warm the milk (don't let it boil), then dissolve the fish glue in it and stir in the flour. Meanwhile, bring the cream to a boil for a couple of minutes, with 1 cup of the sugar. Remove from the fire and gently stir in the milk mixture. Carmelize the remaining sugar and coat the insides of 8 individual porton custard cups. Fill them with the cream mixture, and chill for 2 hours before serving. Unmold them onto plates when you serve them. As a variation, they suggest making a sauce with fresh red & black currants, blueberries, and wild strawberries. Combine them (the amounts are up to you) with a tablespoon of currant jelly and jently warm them over the fire till the fruit is cooked and begins to come apart. Spoon a bit of sauce over each serving.

Panna Cotta


average rating = 5 stars(5.00002 comments available)
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(posted January 3, 2006)

1 quart
cream
1 1/8 cups
granulated sugar
3
sheets fish glue (this thickens it; you can substitute some sort of flavorless gelatin if need be)
1 tablespoon all purpose
flour
1 cup
milk

Warm the
milk (don't let it boil), then dissolve the fish glue in it and stir in the flour. Meanwhile, bring the cream to a boil for a couple of minutes, with 1 cup of the sugar. Remove from the fire and gently stir in the milk mixture.

Carmelize the remaining
sugar and coat the insides of 8 individual porton custard cups. Fill them with the cream mixture, and chill for 2 hours before serving.

Unmold them onto plates when you serve them.

As a variation, they suggest making a
sauce with fresh red & black currants, blueberries, and wild strawberries. Combine them (the amounts are up to you) with a tablespoon of currant jelly and jently warm them over the fire till the fruit is cooked and begins to come apart.

Spoon a bit of
sauce over each serving.


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+2 comments


from Yardley, PA, United States wrote:20  0

I've prepared this recipe several times and I thought to answer a recurring question pertaining to the "fish glue" ingredient listed. If flavorless gelatin is more readily available to you, 2 or 3 packets has worked very well for me; using 3 packets yields a firmer texture at the end.
5 starsAugust 11, 2007


from Farina, Illinois, United States wrote:4  2

A Very tasty dessert. Would be great if it could be purchased in the USA.
5 starsJanuary 21, 2006


 
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