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Panna Cotta

Fr. Paul’s Panna Cotta – Cooked Milk

2 envelopes unflavored gelatin
1-cup milk
4 cups heavy cream (or use any type of milk, even non-fat)
½ cup sugar
2 tsp. vanilla extract – or almond or citrus
4 oz. candied fruit

In a small bowl, sprinkle the gelatin over 1 cup of milk. Let stand until the gelatin forms a soft covering – 3 – 5 minutes.

In a large saucepan combine cream and sugar and vanilla. Bring cream to a simmer but do NOT boil. Stir until sugar is dissolved. Add candied fruit (optional). Remove from the heat and whisk in the gelatin mixture.

Divide equally among small bowls or ramekins; chill about 4 hrs or overnight.

To un-mold run a think knife around the edge of each bowl. Push the knife under the Panna Cotta to release the suction and it should drop right out onto a plate if you invert the bowl.

It is also very good accompanied by fresh berries.

ANGELINA’S Hot Chocolate

12 oz. semi-sweet or bittersweet chocolates
½ cup water
3 Tbsp. hot water
6 cups of hot milk
Sugar to taste (stirred in individually like coffee)
Whipped cream to taste

In a double boiler melt chocolate with the wter. Stir from time to time unti smooth. Remove from heat. Stir in hot water. Pour into a picture and add hot milk and stir vigorously. Sever in small cups with sugar and whipped cream.