Here’s a secret about panna cotta, that quivery vanilla-infused Italian pudding that shows up on many a fine-dining dessert menu: It’s absurdly easy to make at home. And despite its luxurious taste, it’s an indulgence most of us can easily afford — both in terms of cost and calories. This recipe, lightly adapted from New York pastry chef Renato Poliafito’s “Dolci! American Baking with an Italian Accent,” adheres closely to the classic, but with a dramatic twist in presentation. You simply pour the custard into a tilted glass and, once set, pour in gelatin-thickened jam mixed with fresh strawberries and allow it to set again. Makes 4. — Susan Puckett
Ingredients
Custard:
2 teaspoons unflavored gelatin
1 cup whole milk
1 cup heavy cream
¼ cup granulated sugar
2 teaspoons vanilla paste or vanilla extract
Strawberry Gelatin:
2 teaspoons unflavored gelatin
1 cup seedless strawberry jam
1 cup sliced strawberries
Instructions
1. Make the panna cotta: In a muffin tin, set 4 8-ounce glasses at a 45-degree angle. If necessary, stuff the tins with paper towels to hold them in place.
2. Pour ¼ cup water into a small saucepan and sprinkle the gelatin over the water. Let sit for 2 minutes until the gelatin is hydrated, then bring to a gentle simmer over low heat, whisking to dissolve the gelatin, then immediately remove from the heat.
3. In a medium saucepan, combine the milk, cream, and sugar. Bring to a boil over medium-high heat, whisking constantly to prevent scorching. Remove from the heat and whisk in the gelatin mixture and vanilla.
4. Pour the mixture into a 4-cup measuring cup with a pour spout and evenly divide the mixture among the four glasses. The mixture should fill half of the glass at a diagonal, almost to the rim.
5. Leaving the glasses in place, cover the tops of each with plastic wrap and transfer the tin to the refrigerator for at least 4 hours or overnight, until the custard is firm.
6. Prepare the strawberry gelatin: Pour ½ cup cold water into a medium saucepan and sprinkle the gelatin over the water. Let sit for 2 minutes until the gelatin is hydrated, then bring to a gentle simmer over low heat, whisking to dissolve the gelatin. Then immediately remove from the heat and whisk in the strawberry jam.
7. Fill a large bowl with ice, then set a medium bowl in the center. Pour the strawberry mixture into the bowl and chill, stirring often, until it begins to thicken to a soft, gel-like texture, 20 to 30 minutes. Stir in the sliced strawberries.
8. Remove the panna cotta glasses from the refrigerator and set upright. Pour the strawberry mixture evenly among the glasses evenly among the glasses, filling the other half of the glass. Cover again with plastic wrap and refrigerate for at least 2 hours.
9. The panna cotta can be wrapped in plastic and stored in the refrigerator for up to 2 days.
Susan Puckett is an Atlanta-based food writer and cookbook author.
