Saltine Panna Cotta

1. 1

   Heat the oven to 250F.

2. 2

   Put the saltines on a parchment-lined sheet pan.

3. 3

   Bake for 20 minutes to toast them lightly.

4. 4

   Cool completely.

5. 5

   Transfer the saltines to a blender, pour in the milk, and blend on high for about 20 seconds.

6. 6

   Immediately strain the saltine milk through a fine-mesh sieve into a medium bowl, using your hand or the back of a ladle to wring all the milk out of the saltines.

7. 7

   Do not force any mushy saltines through the sieve.

8. 8

   (We compost the mush.)

9. 9

   Whisk in the heavy cream, sugar, salt, and baking soda until fully dissolved.

10. 10

    Bloom the gelatin (see page 29).

11. 11

    Pour the saltine mixture into a medium saucepan and heat until warm to the touch.

12. 12

    Remove from the heat, add the bloomed gelatin, and whisk until dissolved.

13. 13

    Lightly Pam-spray 4 (2-ounce) circular molds.

14. 14

    We use silicone molds for ease of removal once the panna cottas are set.

15. 15

    Put the molds on a flat, transportable surface.

16. 16

    Pour the saltine panna cotta base into the molds and transfer to the freezer to set for at least 3 hours, or overnight.

17. 17

    Remove the panna cottas from their molds by gently popping them out or by plunging the bases of the molds into warm water for 3 seconds, then tapping them upside down on the counter.

18. 18

    Stored in an airtight container, the panna cottas will keep in the freezer for 1 month.

19. 19

    Thaw before serving, either overnight in the fridge or for 3 hours at room temperature.

20. 20

    Toasting the saltines deepens the flavor of the steeped milk.

21. 21

    Powdered gelatin can be substituted for the sheet gelatin: use 3/4 teaspoon.

* Per serving · 4 servings · Values may vary.