Panna Cotta

yesterday i try to cooked Panna Cotta ...



Panna cotta is an Italian phrase, literally translating to "cooked cream"; it generally refers to a creamy, set Italian dessert from the Northern Italian region of Piedmont. It is not generally known exactly how or when this dessert came to be, but some theories estimate that cream (for which this region is famous) was historically eaten plain or sweetened with fruit. After years this treat evolved into what is now a gelatin-thickened custard, flavored with vanilla, fruit, or spices and served chilled. : Wikipedia Encyclopedia

Panna Cotta literally translates as "cooked cream" in Italian. These softly set and creamy Italian puddings are so silky-smooth they slip down beautifully at the end of a meal. Perfect served with fresh berries or fruits according to the season. They are also perfect for dinner parties because they can be made a day or two in advance and kept refrigerated until ready to be served.

u can see how they're delicious ...or ..something happened.. !!!!

Recipes



1 envelope of unflavored gelatin (approx. 2 teaspoons)
1/2 cup milk
2 1/2 cups heavy cream*
1/2 cup sugar
1 vanilla bean or 2 teaspoons pure vanilla extract
1 cup fresh berries, gently washed, drained, and sweetened to taste**
6 sprigs fresh mint

Half & half, buttermilk, whole milk, and/or sour cream may be substituted for part of the cream.

**Any assortment of fresh, seasonal fruit may be served with panna cotta, but berries are especially nice. To use other ripe, soft fruits, such as cherries, peaches or apricots, just remove the stones and peels as necessary and cut them into thin slices or bite-size pieces.

Cooking
In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes



In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean. If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.

Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. NOTE: Don't skip the straining step as it removes any bits of undissolved gelatin and insures a nice smooth dessert. Also, don't let the cream mixture cool before straining. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight.

To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (shake gently to release). Garnish with berries or fruit of your choice.



Finally... it's look like boiled milk... for the best idea..i think i should leave them to the bin .