Panna cotta served in situ


Panna Cotta

In Linguistics, we use the expression ‘in situ’ when an element appears in its original position, i.e., in the position where it is interpreted. When you say “Mary met who?”, “who” is in situ as opposed to the ‘moved’ version “Who did Mary meet”. I remembered my Linguistics today because that’s what I did with the Panna Cotta. I left  it in situ. Remember last time I made Panna Cotta that I had trouble removing it from the ramekins to serve it?  I decided I don’t want to win this battle so I picked nicer ramekins. The raspberry sauce was a bit too much. You can try it in half if you want. Of course, you can use leftovers next day to top a yogurt with granola breakfast.  Other than that, the recipe is as you know it.

Calories (without sauce): 261              Servings: 8

Calories (with sauce): 357              Servings: 8

Recipe

Ingredients (for 6 ramekins)

  • 4 cups heavy cream (or half-and-half or some combination of the two)
  • 1/2 cup  sugar
  • 2 teaspoons of vanilla extract
  • 2 packets powdered gelatin (about 4 1/2 teaspoons)
  • 6 tablespoons cold water

For the sauce:

  • 175 grams  sugar (about 3/4 cup)
  • 175 ml  water (about 3/4 cup)
  • 1 tablespoon cherry liqueur ( I didn’t put any)
  • 350 grams (2 boxes)  raspberries

How to make the custard: Put the heavy cream and the sugar in a sauce pan and heat until the sugar is dissolved. Add the vanilla extract and give it a stir.  Oil  six ramekins with canola or other vegetable oil (just in case you decide you want to remove them from the ramekins). Mix the gelatin with the cold water in a bowl large enough to, later, add the custard. Let the gelatin stand in the water for 5-10 minutes. Pour the  cream and sugar mix in the bowl with the gelatin and whisk until well blended (no beating). Pour the Panna Cotta in the ramekins and let them stand in the refrigerator for at least 4 hours.

How to make the raspberries sauce: Heat the water and sugar (and cherry liqueur if you use it). Bring to the boil and the reduce the heat and cook for a little longer until the sugar is dissolved. Add half the raspberries and  blend the sauce until smooth.  Just before serving stir in the remaining raspberries so they look nice and shiny on top of the Panna Cotta.

Enjoy this beautiful dessert with your friends and kids.  They will love it. It’s smooth, cozy and friendly.

 

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2 thoughts on “Panna cotta served in situ

  1. Thanks for “in situ” and “ramekins” (and the yammie recipe, of course 🙂 – I learn a lot for your writings plus they are always an inspiration for cooking in an time of “hate to to even think of what to cook” in my life..

  2. It makes me happy to hear you find inspiration. I know what you mean. I’ve often felt like that but then when I don’t cook for more than a day or two the house feels very disoriented. To get us all out of it, I decide to keep the family in the kitchen after dinner for company and cook couple of quick dishes that I’ll store for the next couple of days. Sometimes we all take a look at the blog and make suggestions.

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