-
1
Have ready six 8-ounce (250 ml) foil molds or teacups.
-
2
Bloom the gelatin sheets in a bowl of cool water to cover for 5 to 10 minutes, or until they soften and swell.
-
3
Meanwhile, pour half of the whipping cream into a small saucepan, add all of the sugar and powdered milk, and bring to a simmer.
-
4
Gently squeeze the gelatin sheets and add to the cream mixture.
-
5
Take off the heat and let sit at room temperature for 20 minutes to dissolve.
-
6
Then stir in the sour cream.
-
7
Whisk the remaining cream until soft peaks form.
-
8
Gently fold the two creams together.
-
9
Carefully spoon the mixture into the molds, then cover and refrigerate for at least 2 hours or up to a day.
-
10
If you want to unmold to serve, dip the bottom of each mold in warm water for a few seconds, then carefully flip over.
-
11
Inoculate the mixture with yogurt culture, as per the directions for your yogurt maker, then let the mixture ripen in the yogurt maker.
-
12
When it is ready, set it in the fridge as usual.
-
13
Drop 3 tablespoons medium-size tapioca into boiling water for 6 minutes and then drain.
-
14
Substitute Carnation condensed milk for the sour cream and proceed as directed.
-
15
Mix in the tapioca at the end, just before folding the cream into the molds.
-
16
Soak 3 tablespoons golden raisins in boiling water to cover for about 2 minutes, drain, and then combine the raisins with 1/4 cup (60 ml) rum and leave to soak for an hour or two, or more if you want a more boozy taste.
-
17
Add the rum and raisins after you stir in the sour cream.
-
18
If you like, substitute British treacle syrup for the sugar.
-
19
In a saucepan, combine 2 cups (500 g) Concord grapes, 1 cup (200 g) sugar, and the juice of 1/2 lemon and cook slowly for 30 minutes, or until the grapes have shriveled.
-
20
Strain through a fine-mesh sieve, reserving the syrup and discarding the solids.
-
21
To serve, drizzle a tablespoon or two over each chilled mold.
-
22
We like to top off the syrup with streusel.
-
23
For the streusel, in a bowl, combine 2 tablespoons each all-purpose flour and almond or hazelnut powder, 2 tablespoons room-temperature unsalted butter, 1/4 cup (50 g) packed brown sugar, grated zest of 1/2 lemon, and a pinch of Maldon salt or fleur de sel and mix until crumbly.
-
24
Spread on a rimmed baking sheet and bake in a preheated 425F (220C) oven for 7 to 9 minutes, or until hardened and delicious smelling.
-
25
Let cool before using.
-
26
In a saucepan, combine 4 cups (1 liter) water, 2 tablespoons Punch Abruzzo, 1 tablespoon fresh orange juice, 3 tablespoons Italian risotto rice such as Arborio, and 1 tablespoon sugar.
-
27
Bring to a boil and simmer for 25 minutes (yes, overcooked).
-
28
Drain, cool, and mix the rice with the cream mixture just before spooning it into the molds.
-
29
In a saucepan, combine 1 cup (170 g) pitted prunes, 3 cups (750 ml) water, 1 cup (200 g) packed brown sugar, 2 Darjeeling tea bags, juice of 1 lemon, 1 teaspoon ground ginger, and 1 cinnamon stick and bring to a boil, stirring to dissolve the sugar.
-
30
Remove from the heat, transfer to a heatproof jar or plastic container, and let soak overnight.
-
31
To make the panna cotta base, add 3 Darjeeling tea bags to the hot cream mixture after removing it from the heat and before adding the sour cream.
-
32
Let steep for about 15 minutes.
-
33
Remove the bags and press on them to release the essence into the mixture.
-
34
Proceed as directed in the recipe.
-
35
At serving time, spoon a couple teaspoons of the prune mixture over each serving.
