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Associate.com - Share Your Recipe!

Recipe Name: Panna Cotta Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
7 Cup(s) Milk, divided
2 Cup(s) Heavy whipping cream
3 Vanilla beans, split
lengthwise -or-
1 Tablespoon(s) Vanilla extract
1 Lemon, Zest of
4 Envelopes unflavored gelatin
1 Cup(s) Sugar
Mint leaves, for garnish
1 Pint(s) Fresh raspberries
3 Tablespoon(s) Confectioners' sugar, or to
taste
1 Cup(s) Dried apricots
3 Cup(s) Water
Directions:
From: christi@lexis-nexis.com (Christi Wilson) Date: 20 Sep 1995
11:16:18 -0600 In saucepan, combine 6 cups milk, whipping cream,
vanilla beans (if using) and lemon zest. (If using vanilla extract, do
not add now.) Set pan over medium-high heat, cover and bring just to
boil. Remove from heat. Let steep, covered, about 1 hour. Sprinkle
gelatin over remaining cup milk; let sit until dissolved. Return milk
and cream mixture to simmer. Remove from heat and whisk in dissolved
gelatin and sugar until smooth. Strain mixture into pitcher or bowl
with lip. If using vanilla extract, add now, or scrape vanilla seeds
out of bean and stir into cream. Pour into 12 ramekins or other small
molds. Chill until set, at least 2 hours. To serve, spread a couple of
tablespoons of sauce on a plate. Dip the molds into hot water to
loosen custard. Unmold each in the puddle of sauce. Drizzle with
additional sauce. Garnish with mint leaves. RASPBERRY SAUCE: Reserve a
few of the prettiest berries for garnish. Puree remaining raspberries
and sugar in blender or food processor until smooth. Press through a
sieve to extract the seeds. Refrigerate until needed. APRICOT SAUCE:
Place apricots and water in saucepan and bring to boil. Reduce heat
and simmer 20 to 30 minutes until water is reduced by about 1/3. Puree
in blender or food processor. Strain. Stir in sugar. REC.FOOD.RECIPES
ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 229
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 30.1mg
Sodium: 71.1mg
Potassium: 407.9mg
Carbohydrates: 35.5g
Fiber: 2.6g
Sugar: 32.1g
Protein: 5.9g


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