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Panna Cotta for the Uninitiated

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by

Nina Froriep

on 31 March 2014

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Transcript of Panna Cotta for the Uninitiated

Panna Cotta Production for the Uninitiated and Kitchen Adverse
Chain of Custody
Development
Who’s your audience and how do they consume? Let’s say six people for a dinner party you’re hosting, or just you for three BIG sittings of Panna Cotta.
Budget
About 320 calories per person/serving. Grand total of 1920 calories for the entire thing. If you only use heavy cream instead of a mix of heavy and half & half, it’s 418 calories per serving (6 servings).
Synopsis
Pre-Production
Go into your kitchen and see which of the following items you do NOT have and go buy them:
Yes, that room…
http://allrecipes.com/recipe/panna-cotta/
Panna Cotta is Italian for cooked cream – and that’s really all that’s to it – you’re cooking heavy cream. If that’s alright with you we’ll green light the project!
1/3 cup skim milk
pre-pro

1 and 1/4 half & half
pre-pro
1 pack unflavored gelatine
pre-pro
1 and 1/4 cup heavy cream
1 stalk vanilla bean
pre-pro
pre-pro
pre-pro
Build
Put everything on the kitchen counter and add a sauce pan, a small bowl and a whisk. You’re good to go – no OT and you’re done in less than 5 minutes from now!
Production
Shooting Schedule
1 minute: Pour gelatin into skim milk – whisk for a few seconds until fully dissolved.
3 minutes: Put saucepan on stove; add heavy cream, half & half and vanilla bean and turn stove on high. Stir until it comes to a boil. Here is the only ‘hard’ part: never leave it out of your sight - ever – really! When milk or cream gets hot is rises and kinda “explodes” out of the sauce pan before you can say “shit”….
1 minute: Once it boils add skim milk and gelatin and keep stirring continuously for one minute. Done!
A la Carte Items
I’m a big vanilla bean fan, so I throw the stalk in from the beginning and towards the end I take it out and cut it the length of the stalk and then squeeze the seeds out and add the seeds sans stalk back into the Panna Cotta.
Post Production
Pour contents of saucepan into a bowl, let it sit for a few hours to cool down and then put into fridge – don’t freak out – it will be a liquid for quite a while. It needs to be in the fridge overnight to get to the right consistency.

If you want the Panna Cotta to be ready in 4 hours, or you prefer individual servings, pour it into 6 single serving ramekins.
[Overages]
I like to serve the Panna Cotta with either a berry or rhubarb coulis, or a blood and blond orange fruit salad. Slivered Almonds work really well too.
The Panna Cotta stays fine in the fridge for nearly a week – not that it ever survives that long around my house.
Distribution
Cartage
...ok, so add 5 minutes for washing dishes, all 3 of them!
1/2 cup white sugar.
I use even less.
Credits
Thank you for cooking along!
For feedback and suggestions write to:

nina [at] lockwiseproductions [dot] com
Full transcript