Layered Vanilla Panna cotta

Panna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. These softly set and creamy Italian puddings are so silky-smooth they slip down beautifully at the end of a meal. Perfect served with fresh berries or fruits according to the season. They are also perfect for dinner parties because they can be made a day or two in advance and kept refrigerated until ready to be served.

I made pomegranate jello with the juice and attempted to layer it with the panna cotta. It looks pretty, but all of the waiting for things to set and pouring and tilting got a little tiresome. This is not a recipe for the impatient (Def I am impatient). Well, the recipe is fine for anyone if you want to do the standard dual layer deal. What I mean is if you want to make all of the tilting layers, then keep in mind that it won’t be a fast assembly.

Vanilla Panna Cotta:

Ingredients
1 cup (240 ml) whole milk
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
3 cups (720 ml) whipping cream
1/3 cup (80 ml) honey
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of salt
1 tsp of Vanilla extract

Directions:

1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.

2. Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage. If you let it boil it will develop a very unattractive skin on top as it cools. You don't want that.).

3. Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.

4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.

5. Refrigerate at least 6 hours or overnight. Add garnishes and serve.

This was much easier to layer..

pomegranate gelatin

2 oz. water, boiling hot
1 1/2 tsp powdered unflavored gelatin
8 oz. pomegranate juice
1 tsp sugar (optional)

Stir the gelatin and hot water together until the gelatin has dissolved. Pour the pomegranate juice and sugar (if using) into the mixture and stir. When the panna cotta has firmed (depending on size of glass, but be sure not to take it out too early) pour a layer of pomegranate gelatin over each panna cotta and let set up in refrigerator.