Chef's Quick Tip: Panna cotta

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
Panna cotta
2 cups heavy cream
½ cup  sugar
½ tablespoon powdered gelatin
½ cup milk
½ cup sour cream
1 teaspoon vanilla extract
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