Panna Cotta
serves 4
2 cups heavy cream minus 2 tablespoons to dissolve gelatin
1/4 cup
sugar
1 1/2 teaspoons gelatin (1/2 packet)
4-8 tablespoons sauce
Heat cream with sugar and simmer for 15 minutes.
Sprinkle
gelatin over reserved 2 tablespoons of cream. Add to simmered cream
off heat and stir to dissolve. Pour 1/2 cup of the mixture into 4
lightly oiled metal molds and refrigerate for 4-6 hours. Dip mold in
hot water and run a knife around the edge of the panna cotta and unmold
on individual serving dishes. Served each with 1-2 tablespoons
sauce--fruit or chocolate--Osteria Giusti uses saba, grape must that's
cooked for 12 hours until thick, not worth attempting by anyone without
a source of wine-grape must. Substitute sweetened fruit puree, fruit
or chocolate sauce.
