Generally speaking, you only need two ingredients to make a delicious panna cotta: flavored milk and gelatin. Salt and light brown sugar are added to the cereal milk in this recipe to deepen and sharpen the flavor of the panna cotta. The secret to a profesh panna cotta is just the right amount of gelatin: Just enough to hold it together. As little as possible, so that the second the panna cotta hits your mouth, it transforms into a silky river of flavored cream. So little that you wonder how the dessert held its shape in the first place. Serve the panna cotta with fresh fruit and/or Cornflake Crunch (page 51). Or layer it with Banana Cream (page 91) and Hazelnut Crunch (page 185).
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Bloom the gelatin (see page 29).
Step 2
Warm a little bit of the cereal milk and whisk in the gelatin to dissolve. Whisk in the remaining cereal milk, brown sugar, and salt until everything is dissolved, being careful not to incorporate too much air into the mixture.
Step 3
Put 4 small glasses on a flat, transportable surface. Pour the cereal milk mixture into the glasses, filling them equally. Transfer to the refrigerator to set for at least 3 hours, or overnight.
Notes
Step 4
Powdered gelatin can be substituted for the sheet gelatin: use 3/4 teaspoon.
