WAIT!! panna cotta is just "milk Jello"?

[boomchakabowwow]

i love the stuff. had it in italy and it was fantastic. seems easy to make. i have to bring dessert. thinking small mason jars filled with milk-jello with a rasberry dropped on top will be easy enough.

any good tips? great toppings?

 

[M1k3]

Caramel sauce with crushed up candied hazelnuts (filberts).

 

[brimmergj]

I usually make a berry sauce (blueberry, strawberry, raspberry, etc) and shaved dark chocolate

 

[MarcelNL]

make a hard caramel and crush that mix with some (hazel)nuts, or flavor the panna cotta with f.e. a hint of tonka bean and add a topping that complements Tonka, many options most work really well.

 

[boomchakabowwow]

see my "cooking sugar" thread.

i think i will bash up some Almond Roca candy and use it as a sprinkle. hehe.

 

[M1k3]

Something crunchy works well. Even some simple crushed up salted peanuts.

 

[WildBoar]

Panna cotta is nice and simple -- it's a great return for a fairly minimal effort. Reminds me we have not made it in quite a while. Th topping suggestions are welcome.

 

[McMan]

Pistachios, few threads of orange rind, and a big glass of something strong.

 

[scrappy]

I second pistachios… great combination. Berries also pair extremely well with panna cotta.

 

[Jovidah]

You're oversimplifying... it's milk+cream jello.
I've had reasonable success adding all kinds of syrups to make flavored panna cotta. It's real easy, just have to experiment with the ratios a bit.

 

[daveb]

My favorite thing about panna cotta - if you need it today, you can make it yesterday and call it done.

I've always done fruit toppings, but I need a dessert for Mem day party and I do have a bag of pistachios in freezer.....

 

[Jovidah]

Yeah it's great for planned dinners... can do all the prep work the day before. All you have to do is pop them out of the molds and add whatever you want to add.

 

[boomchakabowwow]

yup. milk-jello. cooling down, before covering and putting in the fridge.

 

[boomchakabowwow]

V2.0

 

[boomchakabowwow]

A buttermilk version

 

[WildBoar]

A buttermilk version

That's what we used the few times we made them

 

[mengwong]

Something crunchy works well.

What, if anything, do you add to your chili crisp to make it crispy?

the chilli crisps up from slow/low frying in the oil, I did not add peanuts but many versions do.
I did add some falvor components like green sichuan pepper, a lot of the wild andilaman pepper, and i used Sichuan dried red chillies, and left all the seeds in.

 

[Shokupan]

V2.0

Tasty looking stack of ramekins! Also, I need to go move my pi dan to the fridge.

 

[boomchakabowwow]

had one for breakfast. for science. i need more gelatin. it was kinda soft, and slumped when i inverted it onto a plate.

 

[daveb]

Pro tip - serve it in a wine glass, garnished.

 

[boomchakabowwow]

I think for me, the pro move is to invert it onto a plate. it looks more pleasing in my opinion...anyone can garnish a desert in glassware. which is how I am eating these, since they are on the soft side.

 

[Jovidah]

The major downside of serving in glasses is that you can't lick any residu off your plate at the end.
I've usually made them in silicone molds (for example cupcake molds) and popped them out on plates.

 

[stringer]

The major downside of serving in glasses is that you can't lick any residu off your plate at the end.
I've usually made them in silicone molds (for example cupcake molds) and popped them out on plates.

This is the way.