Panna Cotta (Italy)

      In the culinary world, the language barrier is definitely a plus rather than a minus.  For instance, if a menu were to read 'Cooked Cream' you probably wouldn't give it a second glance.  But when people read the words Panna Cotta they find the dish irresistible. 
      The original recipe for this Italian dessert required that you use the gelatinous properties of fish bones to solidify the cream.  Luckily, this is no longer required with the invention of powder gelatin and powder gelatin.
      Recently Panna Cotta has reemerged onto the culinary scene, being infused with different flavors and paired with a variety of wines.  Like a pudding, Panna Cotta will absorb what ever flavors you put into it, so the possibilities are limitless.  The only advise I would give you is that the best Panna Cottas are a balanced mixture of sweet and sour.
      My recipe for Panna Cotta is a bit uncharacteristic.  There is no special ingredient with more then five syllables that can only be purchased in a specialty food store No special technique that can only be mastered after very diligent practice.  The recipe uses grapes some good wine and well... a lot of love.

Wine Country Panna Cotta

2 tablespoon cold water

2 teaspoons powdered gelatin, unflavored

1 1/2 cups heavy cream

1/2 cup low fat milk

1/4 cup sugar

1/2 cup red wine (preferably a Merlot)

1 pound red grapes, plus 1/4 cup for garnish.

1/4 cup sugar



In a small bowl sprinkle the gelatin over the cold water.  Set aside for about five minutes until softened.  In a medium sized saucepan bring the cream, milk and sugar.  Bring the mixture a a boil over high heat, decrease the heat to medium and continue to boil for another minute, stirring constantly so that the mixture does not boil over.  Remove the mixture from the heat and whisk in in the gelatin until well dissolved. 

Pour the mixture into six separate 5-ounce ramekins and chill in the refrigerator for at least 3 hours, or overnight..

In a small saucepan heat the wine to boiling.  Reduce the wine until you have about 1/4 of a cup of wine.  Place the grapes and sugar in the saucepan and continue to cook over medium heat.  Cook until the grapes begin to soften and fall apart, this should take about 40 minutes.

Process the grape mixture in a food processor, strain through a fine mesh sieve to remove the seeds and skin.  Return to the pan and heat until the mixture coats the back of the spoon. 

Using a knife, loosen the Panna Cotta from the ramekin by running the knife around the edges.  Dip the molds into boiling water to loosen further.  Pour a portion of the sauce onto the plate place the molds onto the plate so that it releases onto the plate.  Halve the other quarter cup of grapes and place on top of the Panna Cotta's and drizzle the remaing over the grapes.  Serve immediately.


Serves 6