Panna Cotta

__________________________________________________

            FOOD FUNNY
__________________________________________________

Thanks to Alan Withee for this kitchen... wisdom?

If you are choking on an ice cube, don't panic. Simply pour a cup of
boiling water down your throat and presto! The blockage will be
almost instantly removed.

Clumsy? Avoid cutting yourself while slicing vegetables by getting
someone else to hold them while you chop away.

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

"Panna cotta" in Italian means cooked cream, and I couldn't think of a
better way to wind up our tribute to cream. This eggless custard is
often served with a fruit sauce, but I prefer mine plain, simple, and
delicious.

Panna Cotta

1 cup (250 ml) milk
1 envelope (about 1 Tbs, 15 ml) unflavored gelatin
1 vanilla bean, split lengthwise
2 cups (500 ml) heavy cream
1/2 cup (125 ml) sugar
Raspberry, strawberry, or other fruit sauce (optional)

Place the milk in a saucepan and sprinkle the gelatin over the
surface. Let sit for 5 minutes, then heat, stirring constantly, just
enough to dissolve the gelatin completely. Add the vanilla bean,
cream, and sugar and heat, stirring frequently, until wisps of steam
rise from the liquid - do not boil. Remove from heat and let steep
for 30 minutes. Remove the vanilla bean and pour the mixture into 4
to 6 custard cups. Refrigerate until set, at least 2 hours. Serve in
the cups with a fruit sauce if desired. Serves 4 to 6.
Received on Fri Sep 3 09:46:22 2004