Italian Sesame Seed Cookies
Struffoli-Honey Dough Balls
Italian Fig Cookies I
Tomato Zucchini Stew
Italian Fig Cookies 2
Hamlins White Sauce
Fancy Cannoli Cake
Stir-fried Napa Cabbage
Red Wine Syrup
Adapted from Secrets From My Tuscan Kitchen by Judy Witts
Panna Cotta is a cold Italian dessert that literally means
"cooked cream". Typically Panna Cotta is served with berries, poached
fruit, or a chocolate or fruit sauce. If you have some leftover Chianti,
or another hearty red wine, you can make a deeply-flavored Red Wine Syrup
and spoon it over the top. Panna Cotta demands to be made in advance.
You can make them up to two days ahead and keep them well-covered and chilled.
See Red Wine Syrup.
4 cups heavy cream (or half-and-half)
1/2 cup sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split
4 Tablespoons Frangelico (hazelnut liqueur)
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons cold water
Heat the heavy cream and sugar in a saucepan or microwave.
Once the sugar is dissolved, remove from heat and stir in the vanilla extract
and Frangelico. (If using a vanilla bean, scrape the seeds from the
bean into the cream and add the bean pod. Cover, and let infuse for 30
minutes. Remove the bean then re-warm the mixture before continuing.)
Lightly oil eight custard cups with a neutral-tasting oil.
Sprinkle the gelatin over the cold water in a medium-sized
bowl and let stand 5 to 10 minutes.
Pour the very warm Panna Cotta mixture over the gelatin and
stir until the gelatin is completely dissolved.
Divide the Panna Cotta mixture into the prepared cups, then
chill them until firm, which will take at least two hours but I let them
stand at least four hours. If you're pressed for time, pour the Panna Cotta
mixture into wine goblets so you can serve them in the glasses, without
Run a sharp knife around the edge of each Panna Cotta and
unmold each onto a serving plate, and garnish as desired. This is
especially good topped with a fresh berry compote.