Chef's Quick Tip: Panna cotta

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WESTPORT -

This week, Pastry Chef Michelle Klem from CakeSuite in Westport shows Tina Redwine how to make Panna cotta.  If you have any questions, please email tredwine@news12.com.

Panna cotta

2 cups heavy cream

½ cup  sugar

½ tablespoon powdered gelatin

½ cup milk

½ cup sour cream

1 teaspoon vanilla extract

      

Directions: 

Heat sugar and cream to 210 degrees F. Bloom gelatin in cold milk for 5 minutes. Pour gelatin mixture into hot cream, then stir in sour cream.

Strain then add flavoring of your choice. Pour into cups, and chill for at least 4 hours.

Pastry Chef Michelle Klem 

CakeSuite 

www.cakesuite.com


 

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