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1
Heat the oven to 250F.
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2
Put the saltines on a parchment-lined sheet pan.
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3
Bake for 20 minutes to toast them lightly.
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4
Cool completely.
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5
Transfer the saltines to a blender, pour in the milk, and blend on high for about 20 seconds.
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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.
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7
Do not force any mushy saltines through the sieve.
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8
(We compost the mush.)
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9
Whisk in the heavy cream, sugar, salt, and baking soda until fully dissolved.
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10
Bloom the gelatin (see page 29).
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11
Pour the saltine mixture into a medium saucepan and heat until warm to the touch.
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12
Remove from the heat, add the bloomed gelatin, and whisk until dissolved.
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13
Lightly Pam-spray 4 (2-ounce) circular molds.
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14
We use silicone molds for ease of removal once the panna cottas are set.
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15
Put the molds on a flat, transportable surface.
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16
Pour the saltine panna cotta base into the molds and transfer to the freezer to set for at least 3 hours, or overnight.
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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.
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18
Stored in an airtight container, the panna cottas will keep in the freezer for 1 month.
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19
Thaw before serving, either overnight in the fridge or for 3 hours at room temperature.
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20
Toasting the saltines deepens the flavor of the steeped milk.
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21
Powdered gelatin can be substituted for the sheet gelatin: use 3/4 teaspoon.
