Panna Cotta (milk jello)

[charlie]

Saara over at Ray Peat Fans.


7 gm gelatin
1 c boiling water
3 T sugar
1 1/2 tsp extract of choice (I use caramel or vanilla)
1 1/2 C milk ( I use 2%)

 

[gretchen]

^^That looks amazing.

 

[Birdie]

It's also good as a layer over oj jello.

Panna Cotta is one way Mr Birdie can handle milk.

 

[chris]

Thanks for posting Charlie, I just made this as I am very lazy with gelatin, hopefully it will encourage me to eat it more. I didn't measure anything so will be interesting to see how it turns out lol.

 

[charlie]

Oh oh!!! Can I have some?

 

[chris]

Haha Charlie :P It turned out okay. Not as strong tasting as I had hoped but alright to eat. I need to measure things out next time.

 

[charlie]

Ok, well call me when you get it right!

 

[Birdie]

I'm about to make it. I've cooked some strawberries. I could strain those and use that in place of the water. We'll see.

 

[Beebop]

I've been experimenting with panna cotta.

This is what I've found:
This article is a tour of many different ways of making panna cotta.
(You'll be amused/horrified to see a version that uses yoghurt and carrageenan instead of cream and gelatine - but that's not the one the writer recommends)
http://www.guardian.co.uk/lifeandstyle/ ... anna-cotta

I tried the version that uses just cream (and sugar, vanilla and gelatin). It is very rich. Too rich - but still tasty.

Seems the perfect ratio of cream to milk is:
1/3 milk : 2/3 cream
Then add sugar and vanilla to taste, and enough gelatine to set the panna cotta with a wobble - not too solid.

This turned out really well for me. I'd happily eat this for breakfast everyday!