Yes, I love panna cotta – actually, I think I could be considered a panna cotta addicted, if there’s such a thing. :)
The original recipe was for vanilla panna cotta, but let me tell you, without any modesty, that my cinnamon version was quite something – perfectly spiced, creamy, delicious.
If you think that my panna cotta addiction is a problem, don’t get me started on the favorite movies issue – guess who was watching “Slumdog Millionaire” for the third time last night? ;)
Cinnamon panna cotta
adapted from Bon Appetit Desserts
¼ cup (60ml) cold water
2 ½ teaspoons unflavored gelatin
3 cups (720ml) heavy cream
2/3 cup (133g) caster sugar
8 cinnamon sticks
freshly ground cinnamon, to serve
Combine cream and cinnamon sticks in a small saucepan. Bring just to a boil over medium heat, remove from heat, cover and let stand for 15 minutes.
Pour the water into a small bowl. Sprinkle gelatin over water, let stand until gelatin softens, about 15 minutes. Meanwhile, add sugar to cream mixture and stir over medium heat until sugar is dissolved and mixture is piping hot. Remove from heat. Bring 2.5cm (1in) of water to a simmer. Place bowl with gelatin in simmering water. Stir until gelatin dissolves. Remove bowl from water. Add gelatin to cream mixture and stir until dissolved. Strain through a fine sieve into a measuring glass. Divide the liquid among eight ½-cup (120ml) capacity glasses. Let cool to room temperature, then refrigerate for 3 hours or until set.
Sprinkle with freshly ground cinnamon and serve.