Peppermint Panna Cotta

Peppermint Panna Cotta

peppermint panna cotta ii

4 cups heavy cream (1 quart)

3/4 cups granulated sugar

1 tablespoon gelatin (a little less than two packages)

1/2 teaspoon peppermint extract

1 teaspoon vanilla extract

crushed peppermints, for topping

dark chocolate chips, for topping

  1. Pour the cream into a large pan. Then, sprinkle the gelatin on top of the cream. Do not stir. Let it dissolve for 10 minutes.
  2. Next, place the pan on the stove-top and turn the heat to medium. Begin to stir the mixture.
  3. Once the cream is warm, add the sugar and peppermint extract. Do not let the mixture boil.
  4. Continually stir the cream until the gelatin dissolves completely. It will look clumpy at first, but do not fear. Continue to stir until the cream is smooth.
  5. Pour the cooked cream into a serving bowl, cover and refrigerate at least six hours before serving.
  6. Once the panna cotta is set, serve cold and top with crushed peppermints or dark chocolate chips.

3 thoughts on “Peppermint Panna Cotta

  1. Pingback: A Pleasant Little Christmas | a pleasant little kitchen

  2. Pingback: A Pleasant Little Announcement | Good Morning Texas and Holiday Desserts | a pleasant little kitchen

  3. Pingback: everyday gourmet: panna cotta with mixed berry purr√© » The Art of Living Beautifully

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