Panna Cotta

I don't remember where I first tried panna cotta, but I've always liked it. Here's Michael Smith's version.

I don’t have a pastry chef on staff at my house so I’m always on the lookout for an easy-to-make dessert like panna cotta. This Italian treat is smooth and light and can be flavoured with any herb, spice or liqueur. It’s so simple to make that it will quickly become part of your repertoire.

Four cups of milk
A cup of any sugar
Two packages of gelatin
Two spoonfuls of pure vanilla extract
A spoonful of your favourite spice or herb or a splash of your favourite liqueur

Pour almost all of the milk into a small saucepot and gently warm over a medium heat. Stir in the sugar, vanilla and any optional flavours. Continue heating until the mixture just begins to simmer.

Meanwhile, sprinkle the gelatin powder over the remaining milk. Let it rest for a minute or two as it begins to rehydrate and absorb moisture. Pour in the hot milk and stir until completely dissolved.

Divide the mixture evenly between six small dessert moulds. Refrigerate until firm, at least two hours or overnight. To release the panna cotta from the molds, gently loosen the edges, cover with a small plate then flip over.