Wednesday, March 3, 2010

Vanilla Pana Cotta

Vanilla Pana Cotta

Have you even seen plain gelatin at the grocery store wondering what the use might be? Think no more and try this delicate dessert.


2 ½ cups milk
¼ cup sugar (or agave syrup, or Splenda)
2 envelops plain gelatin
1 tsp Hawaiian vanilla extract

Dissolve gelatin in ½ cup cold milk and set aside.

Add sugar and extract to the other two cups of milk and bring to a boil. Add the boiling milk to the gelatin whisking constantly to avoid lumping.

Pour into ramekins and keep in the refrigerator over night.

When ready to eat, put them in hot water for about 30 seconds and run a paring knife around the pana cotta. Place a dish on top of the ramekin and flip. Garnish with fresh fruit and enjoy!

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