Wednesday, February 26, 2014

you never knew that panna cotta was so easy to make

I should start a recipe collection called "goop you can dump into ramekins that make you look like a very classy lady."

Remember my dark chocolate lava cakes?

Those were essentially goop (made with really fancy chocolate), dumped into ramekins and baked up into a warm, sultry, sophisticated dessert.

I have this fantasy that I am a super fabulous 20-something who is always entertaining -- the kind of person who invites people over to her stylish apartment for fancy dinner parties and wears sparkly flapper dresses and expensive bedroom slippers and totally rocks the whole thing.

I would have minimalistic flower arrangements and a tiny space -- it would all seem really put together and sophisticated without me "trying too hard."  This is the kind of dessert that I imagine that I would make -- creamy panna cotta with raspberry preserves, super rich yet understated.

In reality, I'm in high school, my room often looks like a stationary store that was recently hit by a tornado (I can never bring myself to throw out any of my middle school English assignments), I eat an absurd amount of oatmeal, I have never thrown a dinner party (yet), and could never pull off wearing expensive bedroom slippers.  But I can dream.

This panna cotta is delicious regardless whether you're a super fabulous 20-something serving it to your stylish guests or a 17-year old bedraggled high school student who eats it standing up at the kitchen counter as a study break. 

It is a great example that a classy dessert doesn't have to be expensive, detailed, or stuffy.  Rather, it can be minimal, elegant, and simple.  It keeps in the refrigerator beautifully, and the ingredients are surprisingly simple.   It can be served with fresh peaches in the summer, or with a blueberry compote in the winter.  Panna cotta is fancy enough to serve to the President, yet simple enough to eat as an afternoon snack on a Tuesday. It's lusciously creamy and not overpoweringly sweet.  Obsessed yet? I am. 

With love,

  • 1/3 cup milk
  • 1 (.25 oz.) envelope unflavored gelatin
  • 2 1/2 cups heavy cream
  • 1/2 cup white sugar
Pour milk and gelatin into a small bowl, stir together and set aside.
In a saucepan over medium heat, stir together the heavy cream and sugar. Bring to a full boil. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving. Serve with fresh berries, preserves, or a sprig of mint.

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  1. Oh this sounds so amazing and so simple and it looks wonderful. Sunday's dinner for sure!


    xx gemma

    1. Thank you! Send me a picture if you end up making them! I would love to see!

  2. Hmm, no flour. I'll have to try this. I still have jars of cherries from my garden last summer that would be delicious on this!

    1. That would be extremely delicious! Let me know if you try it out! You could make a delicious cherry coulis to pour on top of these!

  3. YUM

    and I love your fantasy. I had a similar fantasy. But now I'm in my 20's and you know what that is? PJ's and netflix and eating in bed. Harsh truths my friend.

  4. Stationery + tornado! I hear you girl :)
    My room is the clothes/notes version haha
    too many things to do each day and never enough time to be neat and tidy!
    x x x
    {The Lobster & Me}

    1. Hahahha good to know I'm not the only one! I just gut-cleaned my room yesterday, and now (less than 24 hours later) it is back to it's tornado-y self :/