(Cooked Milk)

Panna Cotta is a molded, chilled dessert favored throughout Italy, easy to make and delicious.  It can be made in advance and especially delicious with a red raspberry dressing on top.

Sprinkle the gelatin over the milk in a medium saucepan and let sit until the gelatins softens, about 10 minutes.

Meanwhile, fill a large bowl halfway with ice water.  Place cream in a 4-cup measuring cup.  Cut vanilla bean in half lengthwise.  Using tip of paring knife, scrape out seeds.  Add vanilla bean and seeds to cream and set aside.  Set 8 4-ounce ramekins on a baking sheet.

Heat milk and gelatin mixture over high heat, stirring constantly, until the gelatin is dissolved and the mixture registers 135º, about 1 ½ – 2 minutes.  Off heat, add sugar and salt and stir until dissolved.

Stirring constantly, slowly pour cream mixture into milk mixture, the transfer to medium bowl and set over the bowl of ice water.  Stir frequently until slightly thickened and mixture registers 50º.  This will take about 10 minutes.  Strain mixture into 8-cup liquid measuring cup and then distribute evenly among the ramekins.

Wrap baking sheet in plastic wrap but do not let the plastic touch the surface of the cream.  Refrigerate overnight or for at least 12 hours.

To unmold, fill a small bowl with boiling water.  Dip the ramekin into the water for 3 seconds..  Loosen the edges of the panna cotta. Dip again and invert onto serving plate with a ridge.

BUON MANGIATA!

RASPBERRY SAUCE

Process thawed berries in food processor for about 30 seconds or until smooth.  Press through a fine wire sieve into a saucepan.  Press down with a spoon to get most of the juice and then discard the seeds and the pulp.

Stir together the sugar and corn starch in a small bowl and then add to the pureed raspberries.  Stir in the vanilla.  Bring this mixture to a slow boil over medium heat, stirring often to make sure nothing is sticking to the bottom of the pot – about 3 minutes.  Pour into a small bowl and chill at least 1 hour before serving.

Note:  This makes a great dessert topping.  It works well over ice cream, panna cotta, cheesecake, pound cake and most chocolate desserts.  It will make a plain dessert special.  And sometimes I use almond extract instead of the vanilla extract. I sometimes add ½ cup of raspberry jelly to the mixture, stirring it well,  just before I put it in a bowl to chill.

Buon Mangiata!