Panna Cotta and Sauce
Plan Z Phase: This is a Z3 (ZReboot) recipe.
Serving Size: Serves 6 but can easily be doubled for a party
Ingredients:
- 1-1/2 cups of whole milk
- one envelope of powdered gelatin (1/4 oz)
- 1-1/2 cups of whipping cream (heavy cream)
- 4 tsp of Truvia
- 3 tsp of vanilla *
Instructions:
In a medium bowl, pour in the whole milk. Sprinkle the gelatin over the milk and let set for 5 minutes.
Over medium heat, in a small saucepan, add the cream and the Truvia, stirring constantly to dissolve the Truvia. Slowly add the gelatin and milk mixture to the saucepan. Stir until the gelatin is completely dissolved. Cook for about 3 minutes on medium, stirring constantly. Take off heat and add your flavoring.*
*To make other flavors: you can use organic flavorings or use flavored stevia drops. I go for the organics if possible. I can easily see coconut, lemon, orange flavors. They would all be refreshing. If you do flavor them, put in one tsp of vanilla and make the other 2 tsp the varied flavor. I did coconut flavor and drizzled just a bit of melted chocolate over the top, and it tastes a lot like a Mounds bar!
Pour the mixture into small ramekins. Each person will get about a ½ cup serving. Cover with plastic wrap touching the surface of the mixture so they don’t get a gooey film forming on top. Chill at least 4 hours. You can make these the day before and they’ll keep just fine. Leftovers can be kept covered for days in the refrigerator, but don’t count on leftovers!
To unmold and serve: Put hot water about 1” deep in a pan (I use a 9″ x 13″ pan). Place the ramekins in and count to 30, and then take them out. Run a sharp knife around the edge to loosen. Place a serving plate on top of each one. Holding the plate firmly on top of the ramekin, turn both over so that the ramekin is now on top and the plate on the bottom. Shake gently to loosen the panna cotta. You’ll hear a little “thwak” when it comes loose from the ramekin. Don’t expect them all to be perfect. You can cover imperfections with sauce.
Special note: If you don’t own ramekins or don’t want to buy some you can put the custard in a 9″ x 13″ pan and chill it that way. That means you’ll just scoop it out or slice and scoop it out. It might not be totally uniform, so plan to serve it in a nice dessert dish and fancy it up with the sauce and maybe a sprig of mint.
For sauce:
You can also pair the panna cotta with fruit sauce (aka fruit coulis)
Just take a pint of berries and put them in a blender with 1 tsp of vanilla and 1 or 2 tsp of Truvia. Blend until smooth. If you don’t mind lumps or seeds, you can serve it right from the blender. Just spoon it over the panna cotta. Or if you want to get the seeds and solids out, put the mixture into a strainer over a container and keep stirring it around until all of the liquid drains. Be sure to scrape off the bottom of the strainer too to get the very last bit.
You can also make sauce from tropical fruits like mango and papaya. I took frozen mango, let it thaw and then just blended it up. It didn’t even need sweetener.
For holidays: You can use food coloring to dye your mixture for a festive presentation. Just use 6 – 8 drops and see if you like the color when mixed.
Enjoy!
Cheers,