Recipe of the Month - February

This was the February Recipe of the Month which I will leave posted here for  a couple of days, and then it can be found under ROM in the tag cloud. In March, we'll celebrate bread...oh, yes!

Contented in the kitchen.

BROWN SUGAR AND YOGURT PANNA COTTA

This is one of my company faves. Easy to make and it has to be made early in order to set, so dessert is out of the way even before you start on any other dinner party details, and it never fails!

As Karen Barnaby says, who published this recipe in the Vancouver Sun, it doesn't require a lot of precise mixing, measuring or icing. I use almost any kind of fresh berry to garnish this with - and peaches are awesome, too - and I always drizzle a little balsamic reduction over the fresh fruit. It is light, creamy and a perfect ending to any dinner. And, yes, since you asked - I have been known to have it leftover for breakfast!

4 tablespoons (60 mL) water

21/2 teaspoons (12 mL) gelatin

11/2 cups (375 mL) whipping cream

1/2 cup (125 mL) brown sugar

11/2 cups (375 mL) plain yogurt

1 teaspoon (5 mL) pure vanilla extract

1 pint (500 mL) fresh sliced strawberries or other fruit for garnishing

Place the water in a small bowl and sprinkle the gelatin over the top. Let stand until softened.

Combine the cream and brown sugar in a large pot to prevent boiling over pot. Bring to a boil, add the gelatin and remove from the heat. Stir until the gelatin dissolves. Place the yogurt and vanilla in a large bowl and whisk in the cream mixture.

Pour evenly into 6, 4 to 5 ounce ramekins, dessert dishes or wine glasses. Place in the fridge and chill until set, approximately 4 hours. To serve if using the ramekins, place the ramekins in hot water for 30 seconds. Run a very thin knife around the inside of each and place a plate over the top. Turn upside down and vigorously shake the ramekin while holding the plate securely. The panna cotta will fall out on to the plate. (I rarely do this, I usually just serve it in the ramekin, fruit and balsamic on top, with a nice shiny spoon!) If you're using a wine glass or dessert dishes you don't have to remove the panna cotta. Garnish with the fruit.

Makes 6 servings

No pictures of this one, so you'll just have to imagine it, but imagine it DELICIOUS.

(PS - I think it looks like Mother and Jane are making panna cotta in the illustration. Bake, Jane, bake.)