What’s this? A recipe? Why, yes! It is!
This recipe comes from one of the older cookbooks sitting on my bookshelf, Panna Cotta by Camilla V. Saulsbury. This book is nothing but panna cotta recipes from the traditional to the rather strange (feta panna cotta, anyone? mushroom panna cotta? carrot panna cotta with dill pesto?!). But it’s fun, and my handwritten notes on a few pages of the book indicated that I hadn’t used it in the last three years. This was clearly inexcusable.
Now, a few words on this recipe in particular… The almond extract is going to punch you in the face, if you eat this panna cotta straight. This doesn’t sound very attractive, I know. However, the raspberry sauce is the perfect companion. Together, it does remind me of a linzer cookie. If you are really worried about the boldness of the almond flavor, I suppose you can cut it back to 1/2 tsp with little ill. But really, just make the sauce. Okay? You’ll be happier for it.
Panna Cotta Ingredients
2 c. evaporated fat-free milk (yes, you will need to buy two tins)
2 1/8 tsp unflavored gelatin (I was lazy and used 1 whole packet of powdered gelatin with no adverse effects)
1/2 c. packed light brown sugar
1 1/2 c. reduced fat sour cream
3/4 tsp pure almond extract
1/2 tsp vanilla extract (use extract, don’t use vanilla paste like I did or else the solid bits of vanilla will separate as you can see in the photo… unless you want it to look that way for some reason)
1/8 tsp cinnamon
3/4 c. seedless raspberry jam
3 Tbsp water
1 tsp lemon zest
1/3 c. sliced almonds, lightly roasted (I didn’t bother with this because I didn’t have it)
Pour out your evaporated milk into a small saucepan. If using powdered gelatin, sprinkle it evenly over the surface of the evaporated milk so that it can soften. Don’t just dump it in – you’ll risk getting gelatin clumps in your final product. Let this sit for at least five minutes.
Place your saucepan over medium heat. Never let this boil. Whisk to let the gelatin dissolve (about 5 minutes). Add the brown sugar and whisk until that dissolves (about 2 minutes). Remove the pan from heat, and whisk in the rest of the ingredients.
Ladle the mixtures into the cups or molds. The original recipe said that it makes eight servings in 3/4 cup ramekins. If there’s a lot of foam left from the whisking, I say scoop it out. Loosely over with plastic wrap or some other cover. I made six 1 cup servings in the plastic Ball freezer cups and loosely covered with the lids that came with them. After an hour or so, I wiped off any condensation that accumulated on the lids out of pickiness.
Let the panna cotta sit in the refrigerator for at least four hours. Overnight is better.
Carefully un-mold the panna cotta and into a serving dish. You probably will need to run a knife along the sides.
For the sauce, warm up the raspberry jam, water, and lemon zest in a saucepan on the stove. Stir until blended. Remove from heat and let it cool to room temperature or close to it. Spoon the sauce over each serving of panna cotta and you are done!
(once again, photo by rubicat.com, because her food photos are much nicer than my food photos)