Sunday, October 30, 2005


Panna Cotta (brain style)

1 cup milk
5 teaspoons unflavored gelatin
4 cups heavy cream
1 cup sugar
pinch salt
2 Tablespoons. vanilla
8 oz. pomegranite juice
1/4 cup cornstarch

Place milk in a small bowl and sprinkle gelatin over the top. Stir and let sit for about five minutes so the gelatin can rehydrate a bit.

Combine cream and sugar in a pan and bring to a boil over medium heat. Remove from heat and stir in the vanilla and salt. Add the gelatin mixture and stir again until combined. Pour into (brain) mold, cover with plastic wrap, and refrigerate overnight or until mixture is completely set.

To unmold, gently tilt mold so sides of the panna cotta pull away a bit, then place on platter or plate. You can also dip the bottom of the mold into warm water to help in unmolding.

(Ror non-brain occasions, pour into small custard cups, ramekins, or a large bowl. Especially pretty in small individual molds, centered on a plate and topped with berries or sauce.)

For the pomegranite sauce, I just got a small bottle of Pom Wonderful, added three heaping spoonfuls of sugar so it wasn't so tart, mixed in about 1/4 cup cornstarch, whisked like crazy, then brought it all to a boil in a small saucepan while stirring. I'd use less cornstarch of you wanted to use the sauce without the brain mold - the consistancy is rather disgusting. Let the sauce cool before plopping/spreading over the brain.