Blackberry Pannna Cotta Serves and can be doubled 2 cups cream cup sugar 2 cups blackberries, or raspberries 1 teaspoon Knox gelatin 6 teaspoons cold water Canola or grapeseed oil to grease ramekins 4 dessert ramekins
Mango Panna Cotta is the Italian-born BFF of your favorite pudding - creamy and rich, smooth and velvety. Use coconut milk instead of heavy cream. Flavored the milk with freshly ground cardamom. Added a pinch of salt after the milk had cooled down.
This light, silky panna cotta tastes a lot like hot cocoa in custard form. The brittle is easy to make; heat sugar and water on the stove, swirl in butter and spiced pepitas (shelled pumpkin seeds), then let cool.