Brown Sugar Panna Cotta from Best Of Bridge Sunday Suppers
Courtesy of Best of Bridge Sunday Suppers by Best of Bridge © 2017 www.robertrose.ca Available where books are sold. Image credit: Matt Johannsson, Reflector Inc.
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Brown Sugar Panna Cotta
A Panna Cotta is a simple Italian dessert made with cream set with gelatin. The brown sugar gives it a caramel-like color and flavor.
- 4 cups half-and-half (10%) cream (1 L)
- 1 tbsp unflavoured gelatin (15 mL)
- 1⁄3 cup packed dark brown sugar (75 mL)
- pinch of salt
- fresh berries
Pour cream into a medium saucepan and sprinkle gelatin over top. Let stand for a few minutes to soften.
Place over medium-high heat and bring to a simmer, whisking in brown sugar and salt until sugar is dissolved.
Divide among six 1⁄2-cup (125 mL) ramekins or custard cups (if you want to unmold them, spray them with nonstick cooking spray first).
Refrigerate for 3 hours or until set.
Unmold onto small plates or serve in the ramekins, topped with a few berries.
If you enjoyed this recipe, be sure to check out my Best Of Bridge Sunday Suppers cookbook review which contains a Sheet Pan Chicken With Pistachios And Honey recipe, as well as a Cumin-Roasted Brussels Sprouts recipe, both of which I have shared with permission of the publisher. You can purchase Best Of Bridge: Sunday Suppers on Amazon.