The Panna Cotta Spin


My first memory of having panna cotta is at an Italian restaurant where my husband and I had dinner to celebrate our first anniversary. The ethereal mounds of fresh cream served in a pool of summer berries provided the perfect finish to a fantastic meal. Since then, panna cotta has been one of my favorite summer desserts. The fact that it is easy to make is just an added bonus.

In a way, panna cotta is a mystery. How can a dessert whose primary ingredient is heavy cream be so light? How can you feel refreshed and pleasantly satiated rather than guilty after eating it? Whatever the reason, panna cotta makes for an easy, super-light, and elegant dessert for your summer table. My girls are in charge of unmoulding the individual containers I make panna cotta and they have a funny technique for sliding the mounds of cream out of the containers. We call the technique the panna cotta spin. After the pudding sets, they dip the ramekins/pudding cups in warm water and run a thin knife around the edge like everyone suggests. Then, they turn the ramekins/cups upside down on the serving plate and spin around a few times till the panna cotta slides out. Apparently, there is some law of Physics that is activated by the spinning. I am not sure how valid that claim is, but it is funny to watch them spinning around with the plates in hand and correcting each other's technique.

I replaced the vanilla extract in this recipe with crushed cardamom. Besides making the pudding warmer and more aromatic, the crushed cardamom settled at the bottom of the cups and gave the finished panna cotta a beautiful speckled top.

What You Need (For 8, 1/2 cup panna cotta):
1 envelope unflavored gelatin
2 cups heavy cream
1 cup half and half or full fat milk (I used 2% because that is what I had.)
1/3 cup sugar
1/2 tsp crushed cardamom powder/vanilla
2 cups fresh berries (Stem and quarter strawberries if using)
1 tbsp sugar


Directions:
  1. In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. 
  2. Heat gelatin mixture over low heat or in the microwave till gelatin is dissolved. Set aside.
  3. Lightly spray the ramekins/cups with cooking spray and wipe down with a paper towel.
  1. In a large saucepan bring cream, half and half/milk, and sugar just to a boil over moderately high heat, stirring continuously to prevent sticking to the bottom of the pan.
  1. Remove pan from heat and stir in gelatin mixture and cardamom/vanilla. Divide cream mixture among the prepared cups/ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
  2. Place berries in a big bowl. Sprinkle with 1 tbsp sugar. Set aside.
  3. Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin,  invert ramekin onto center of a small plate, and do the Panna Cotta spin. 
  4. Serve with fresh berries on the side. Spoon the liquid released by the berried around the panna cotta.

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