Having foraged from Venice to Florence on baci, tiramisu, torta della nonna and gelato (especially gelato Siciliano), we approached with trepidation our dessert course, panna cotta. However, as we had handled with aplomb our culinary challenges thus far, we decided that if our chef thought we were up to it, who were we to think that we too could not serve up a slice of “La Dolce Vida.” After all, with milk, whipping cream, sugar and vanilla in our future, if all went wrong, we’d at the very least have a great tasting milk shake.
While we drank our wine and grazed through the many courses made with our own little hands, our panna cotta filled ramekins chilled in the freezer under the watchful eyes of Edesia the Roman goddess of food making it to our table not a moment too soon.
Now, having filled out hearts, minds and bodies with all the best that we and the stunning city of Florence could muster, we made a run for the Pitti Palace for one last look before closing this chapter of the Best of Venice, Florence and Rome 2012. Arrivederci!
The “gang of six” - Bill, Don, Nancy, Denise, Valerie & Lucy
6 g. of gelatin (sold in sheets) 40 ml of milk 200 ml of whipping cream 40 g of sugar ½ vanilla bean
Whisk together the cream, vanilla, and sugar.
Put the gelatin the gelatin in a bowl of cold water for 5 minutes.
Heat the milk in a saucepan over medium-low heat until hot, but do not boil.
Wring out the gelatin and put it into the warm milk; stir until gelatin melts.
In a saucepan, warm the whipping cream mixture over low heat stirring continuously until just boiling; remove from heat; add the milk/gelatin to the cream and stir to mix well.
Run individual-serving foil cups or ramekins under cold water. Shake out excess water but do not dry cups.
Fill each cup with the panna cotta until full, being sure the tops are level; refrigerate for at least 1 hour before serving.
Once chilled, turn each panna cotta out onto dessert plates, top with chocolate sauce, caramel sauce or fruit sauce as desired.