Panna Cotta

1. 1

   Heat cream with sugar, simmering for 15 minutes.

2. 2

   Sprinkle gelatin over 2 tablespoons of cream.

3. 3

   Remove simmered cream from heat and add gelatin mixture, stirring to dissolve.

4. 4

   Pour 1/2 cup of this new mixture into four lightly-oiled metal molds and refrigerate for 4-6 hours.

5. 5

   Dip mold in hot water and run a knife around the edge; unmold panna cotta onto individual serving dishes.

6. 6

   Serve each with 1-2 tablespoons sauce, either fruit puree, sweetened fruit or chocolate sauce.

7. 7

   (Osteria Giusti uses saba grape must cooked for 12 hours until thick not worth attempting without a source of wine-grape must.)

* Per serving · 4 servings · Values may vary.

No additional tips available.