Jello is deliciously versatile and you can make jello recipes for all occasions. Some recipes call for jello powder and others call for gelatin. Gelatin is more versatile because it has no flavor or color and it can be used as a thickener.
Delicious Panna Cotta Recipes
The following jello recipe is made with Kaffir limes, which you can get from an ethnic grocery store. Key limes have a different flavor so it is much better to use Kaffir limes if you can find them.
Panna cotta is a wonderful dessert and it is not hard to make. It is an eggless cooked cream and it comes from Piedmont in Italy.
There are different recipes for panna cotta and some call for buttermilk, goat cheese, or mascarpone cheese.
Some recipes are flavored with the addition of coconut, wine, citrus or lavender and it is also possible to serve balsamic vinegar as a dressing for the panna cotta, rather than a sweet sauce because the sharp flavor of the vinegar goes wonderfully with the rich, smooth, and creamy panna cotta. If you want to try this, finish off the dessert with a garnish of fresh mint leaves.
The following jello recipe is enough to serve four people and it keeps for up to three days in the refrigerator.
How to Make Panna Cotta with Gelatin
What you will need:
- 2 cups heavy cream
- 1/3 cup milk
- 1 teaspoon vanilla essence
- 1/8 teaspoon salt
- 1/2 cup sour cream or vanilla yogurt
- 2 1/2 cups white sugar
- 1 envelope unflavored gelatin
- 2 cups water
- 12 fresh Kaffir lime leaves
Put the gelatin in the milk to soften it. Mix together the sour cream, cream, salt and 1/2 cup of the sugar in a pan and bring the mixture to a boil. Add the gelatin and milk and turn the heat down to a simmer, stirring all the time. Cook it for a couple of minutes, then remove the pan from the heat and stir in the vanilla essence. Ladle the panna cotta mixture into a big jello mold or divide it between four smaller molds. Let it cool at room temperature and then cover it with plastic wrap and chill overnight or for six hours at least.
Put the water and lime leaves in a heavy bottomed pan with the remaining sugar and bring the mixture to a boil. Cook it, stirring all the time, until the mixture is reduced by half and is syrupy. Remove it from the heat and let it cool down. Do not remove the leaves.
Remove the panna cotta by dipping the base of the jello mold in a pan of hot water, and then tip it out on to a serving platter. Spoon the lime syrup over or around the panna cotta. You can garnish it with some of the leaves in the syrup.
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