Panna Cotta Cream Custard Recipes

Steps:

• In heavy-bottomed saucepan, heat the cream slowly. Add the sugar, almond extract, salt and vanilla bean. Stir well and put aside.
• Bloom the gelatin sheets in cold water until soft, 5 to 10 minutes. Wring gently to removed excess water, and then add to the heated cream and stir well. Pour into a large loaf pan and chill overnight.
• Unmold on a large plate and garnish with the orange marmalade and toasted almonds.

Steps:

• In a saucepan, combine sugar, cream and milk and place over medium heat. Cook, stirring, until mixture just begins to bubble. (Do not let it boil.) Remove from heat and sprinkle in a little gelatin at a time, continuing to stir. Stir for 5 minutes, then empty pan into a bowl. Let stand and stir occasionally, until mixture reaches room temperature, about 20 minutes.
• Divide mixture between 6-cup ramekins or custard dishes and refrigerate for at least 8 hours or overnight. When ready to serve, bring 1/2 inch of water to a simmer in a small skillet. Using a thin-bladed knife, loosen the custard from the sides of the ramekins. Put the ramekins bottom-down in the skillet for 2 seconds. Remove the ramekins from water and invert them onto plates, shaking to unmold the custard. Spoon berry sauce around the custards and serve.

Steps:

• Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
• In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.