Panna From Heaven

I have made Panna Cotta many times.  Let’s face it, it’s not rocket science; cream, milk, sugar, vanilla, heat, gelatine, done.  But I have often anguished over the correct proportions for each ingredient, especially the gelatine. Another vexing problem is how to get vanilla seeds evenly distributed throughout.  The first time I tried to use real vanilla, I ended up with some rather unappealing blobs that looked as if they had been topped off in a generously filled ashtray. To be honest, I rather drifted away from Panna Cotta as a dessert choice after that.  But a few weeks ago two things happened, which caused me...

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