Recipe makes 6 to 8 dessert portions
1 cup Whole Milk, at room temperature
1 envelope Powdered Gelatin (1/4 oz gelatin per envelope, Knox is a good brand)
2 cups Heavy Cream
1 Tb Vanilla Bean Paste
Zest of 2 Lemons (save the juice for another use)
In a large bowl, whisk together the room temperature milk and gelatin to dissolve the powder.
In a medium saucepan, combine the cream, vanilla and lemon zest. Place over medium heat and bring mixture to a boil. Whisk the hot cream mixture into the gelatin-milk mixture in the large bowl. Place the bowl of panna cotta into an ice bath (a larger bowl or container that is filled half way with ice water). Allow the panna cotta to chill for about 10 minutes, stir every minute or so to release the steam and help cool the mixture.
Pour the cooled panna cotta into ramekins and cover with plastic wrap. Chill the ramekins in the refrigerated for at least 2 hours and preferably overnight before serving.
**To unmold the panna cotta, heat the outside of each ramekin with a blowtorch for about 15 seconds. Slide a knife between the panna cotta and the inner side of the ramekin; turn the ramekin upside down and gently pull the knife downward. The panna cotta should release in one big piece and fall out of the ramekin.
***Alternatively, the panna cotta can be poured into decorative glasses or cups as shown in the included picture. Chill as directed above but the panna cotta will be served directly from the glass, not unmolded onto a plate.
4 ounces Raw Pinenuts
1 Tb Butter
1 Tb Brown Sugar
½ tsp Ground C
¼ tsp Ground Nutmeg
Finely chop the pinenuts either with a knife or in the small bowl of a food processor.
In a small saucepan combine all remaining ingredients with the chopped pinenuts. Over low heat bring the mixture to a bare simmer; the sugar will melt into the butter and create a dark brown thick liquid. Be very careful not to burn this mixture, keep it at a bare simmer for about 1 minute to caramelize the nuts. Pour the nut mixture out onto a flat plate or pan and allow it to cool. Using your hands or a knife, break the pinenut mixture into a crumbly texture. Scatter the crumble over the panna cotta before serving.