Some years ago, I attended a series of hands-on Italian cooking classes. At the end of each class, our teacher would offer copies of recipes we had not made during our lesson. Looking through my collection, I found one for panna cotta that I simplified, changing the preparation method and proportion of ingredients.I am a big fan of pudding-type desserts, especially those involving custard sauce. I was pleased that the three panna cottas I plated were done so without having to dip each ramikin into any hot water. —Lizthechef
8 5.5 oz. ramekins
unflavored gelatin (one packet)
organic whole milk
organic cane sugar
large egg yolks
1 and 1/2 cups
scalded whole, organic milk
In This Recipe
Place cookies in a plastic baggie and smash into large crumbs with rolling pin. Sprinkle into the bottom of each ramekin.
Pour milk into measuring cup and sprinkle gelatin into it, allowing it to rest for 5 minutes. Pour milk into saucepan and stir over medium heat until gelatin dissolves but milk does not boil. This will take about 5 minutes.
Add the cream, sugar, vanilla and salt. Stir over medium heat until sugar dissolves, another 5 minutes. Remove from heat and pour or ladle into ramekins.
Cool in fridge 6 hours.
In a medium-sized bowl, beat the egg yolks with the sugar until light and fluffy. Gradually add the hot milk, stir and pour into medium-sized saucepan. Cook and whisk sauce until it begins to thicken but not boil. Remove from heat.
Pour sauce into medium-sized bowl, add the Amaretto and stir until sauce cools. Add vanilla once sauce is cool.
Run a small, sharp knife around the edge of each ramekin. Using two small plates, remove the panna cotta and flip so that the cookie side faces up. Puddle some custard sauce around the panna cotta and serve.