Panna cotta

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Madeleine's picture
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09/29/2011

I have been making this for awhile now thanks to our buddy up north who convinced me I could do it better than a boxed mix. (Absolutely correct on that and many Italians have said, "just like my mother makes it," no higher praise i'd say!)

Anyhoo, I've always served it in the form I make it in. I'd like to unmold it so i can decorate it better but am not sure what's the best oil to use to do that. Don't want anything too flavored.

What do you think?

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jmj
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03/24/2014

Made Panna Cotta last night for desert- no one had heard of it and everyone loved it. Even asked for the desert when they saw what others were having. So thanks!!!  

I used David Lebotiwz's receipe.

by the way, I am making only cold deserts that require no baking so this is perfect.

Silverspoon's picture
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10/16/2011

I made my last batch of Panna cotta rather rich so I unmolded it, cut it in half and served it with fruit and a fruit compote.  You can see a picture of it on my business Facebook page. 

I butter a 1/2 cup ramekin.  To unmold, just run a knife around the edge, let it sit for a few seconds in hot water and then turn it upside down on the serving dish.  easy peasy

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Generic's picture
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02/24/2011

Spray oil, dunk ramekin in hot (boiling) water for a 30 seconds to get it to "melt" away from the container. It will take a bit of practice. You may find you need more time or less time depending on how thick your ramekins are. Run a thin knife around the edges, turn over and it should dislodge itself. Okay, you may lose a few until you get it right, but just use them like yogurt or... put them back in the ramekin, put on raw sugar, blast them with a cooking torch and panna cotta brulee!

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