Panna Cotta

Directions

1. 1
   Have ready six 8-ounce (250 ml) foil molds or teacups.
2. 2
   Bloom the gelatin sheets in a bowl of cool water to cover for 5 to 10 minutes, or until they soften and swell.
3. 3
   Meanwhile, pour half of the whipping cream into a small saucepan, add all of the sugar and powdered milk, and bring to a simmer.
4. 4
   Gently squeeze the gelatin sheets and add to the cream mixture.
5. 5
   Take off the heat and let sit at room temperature for 20 minutes to dissolve.
6. 6
   Then stir in the sour cream.
7. 7
   Whisk the remaining cream until soft peaks form.
8. 8
   Gently fold the two creams together.
9. 9
   Carefully spoon the mixture into the molds, then cover and refrigerate for at least 2 hours or up to a day.
10. 10
    If you want to unmold to serve, dip the bottom of each mold in warm water for a few seconds, then carefully flip over.
11. 11
    Inoculate the mixture with yogurt culture, as per the directions for your yogurt maker, then let the mixture ripen in the yogurt maker.
12. 12
    When it is ready, set it in the fridge as usual.
13. 13
    Drop 3 tablespoons medium-size tapioca into boiling water for 6 minutes and then drain.
14. 14
    Substitute Carnation condensed milk for the sour cream and proceed as directed.
15. 15
    Mix in the tapioca at the end, just before folding the cream into the molds.
16. 16
    Soak 3 tablespoons golden raisins in boiling water to cover for about 2 minutes, drain, and then combine the raisins with 1/4 cup (60 ml) rum and leave to soak for an hour or two, or more if you want a more boozy taste.
17. 17
    Add the rum and raisins after you stir in the sour cream.
18. 18
    If you like, substitute British treacle syrup for the sugar.
19. 19
    In a saucepan, combine 2 cups (500 g) Concord grapes, 1 cup (200 g) sugar, and the juice of 1/2 lemon and cook slowly for 30 minutes, or until the grapes have shriveled.
20. 20
    Strain through a fine-mesh sieve, reserving the syrup and discarding the solids.
21. 21
    To serve, drizzle a tablespoon or two over each chilled mold.
22. 22
    We like to top off the syrup with streusel.
23. 23
    For the streusel, in a bowl, combine 2 tablespoons each all-purpose flour and almond or hazelnut powder, 2 tablespoons room-temperature unsalted butter, 1/4 cup (50 g) packed brown sugar, grated zest of 1/2 lemon, and a pinch of Maldon salt or fleur de sel and mix until crumbly.
24. 24
    Spread on a rimmed baking sheet and bake in a preheated 425F (220C) oven for 7 to 9 minutes, or until hardened and delicious smelling.
25. 25
    Let cool before using.
26. 26
    In a saucepan, combine 4 cups (1 liter) water, 2 tablespoons Punch Abruzzo, 1 tablespoon fresh orange juice, 3 tablespoons Italian risotto rice such as Arborio, and 1 tablespoon sugar.
27. 27
    Bring to a boil and simmer for 25 minutes (yes, overcooked).
28. 28
    Drain, cool, and mix the rice with the cream mixture just before spooning it into the molds.
29. 29
    In a saucepan, combine 1 cup (170 g) pitted prunes, 3 cups (750 ml) water, 1 cup (200 g) packed brown sugar, 2 Darjeeling tea bags, juice of 1 lemon, 1 teaspoon ground ginger, and 1 cinnamon stick and bring to a boil, stirring to dissolve the sugar.
30. 30
    Remove from the heat, transfer to a heatproof jar or plastic container, and let soak overnight.
31. 31
    To make the panna cotta base, add 3 Darjeeling tea bags to the hot cream mixture after removing it from the heat and before adding the sour cream.
32. 32
    Let steep for about 15 minutes.
33. 33
    Remove the bags and press on them to release the essence into the mixture.
34. 34
    Proceed as directed in the recipe.
35. 35
    At serving time, spoon a couple teaspoons of the prune mixture over each serving.