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Panna Cotta

From Baking And Pastry Mastering The Art And Craft ( 3rd Ed).

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A historical recipe

Baking And Pastry Mastering The Art And Craft ( 3rd Ed).

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

  1. 7 Water
  2. 340 g Salt
  3. 3 cinnamon

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.

Method

  1. Gelatin sheets 7 7 Water 4 oz 110¢ Heavy cream 2 lb 910g Sugar 12 oz 340 g Salt Pinch Pinch Buttermilk 1 lb 14 oz 850 g 1.
  2. Bloom the gelatin in the water, gently VARIATION squeeze to remove the excess water, and melt.
  3. 2.
  4. Combine the cream, sugar, and salt in a nonreactive saucepan and heat, stirring, over medium heat to dissolve the sugar;
  5. make sure the mixture does not simmer.
  6. Remove from the heat.
  7. 3.
  8. Add gelatin to the cream mixture, blending well.
  9. Let the mixture cool to 100°F/38°C.
  10. Stir in the buttermilk.
  11. 4.
  12. Pour into ramekins.
  13. Cover tightly and refriger- ate for several hours or until set.
  14. CHAI PANNA COTTA Add 1 tsp/10 g chai tea to warm cream mixture, cover, and allow to steep for 10 to 15 minutes.
  15. Strain the cream before adding the gelatin.
  16. Proceed as directed above.
  17. CINNAMON PANNA COTTA Add 3 cinnamon sticks to the warm cream mixture, cover, and allow to steep for 10 to 15 minutes.
  18. Remove the cinnamon sticks and reheat the cream before adding the gelatin.
  19. Proceed as directed above.
  20. LEMON PANNA COTTA Add 1 tsp/3 g finely grated lemon zest to the cream mixture in step 1.
  21. Proceed as directed above.

Plating

Cookware for this recipe

  • Saucepan
  • Baking dish
  • Blender
  • Grater
  • Wooden spoon
  • Sieve
Source not stated by archive.org
Credit

From Baking And Pastry Mastering The Art And Craft ( 3rd Ed), printed page 422, digitised by the Internet Archive: https://archive.org/details/baking-and-pastry-mastering-the-art-and-craft-3rd-ed

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.