PANNA COTTA with DessertTruck Works

IF THERE’S A DESSERT DESTINATION THAT I’D RECOMMEND TO ANYONE IN OR VISITING NEW YORK, IT’S DESSERTTRUCK. Even die-hard dessert eating New Yorkers, who are notoriously spoilt for choice when it comes to sweets, would probably name DessertTruck among their favorite places for warm chocolate bread pudding, molten chocolate cake, vanilla cream-filled brioche donut holes, and goat cheese cheesecake. I met the owners Jerome, Susana, and Vincent last summer at one of their dessert making classes when Jason and I just started dating. Rereading that cheesy post reminds me how much can change in a year: DessertTruck lost their street vending license last fall and went brick-and-mortar earlier this year, and now they’re back on the streets by Astor Place (though just for the summer).

In my latest SSS episode, the trio demonstrates the simple art of making panna cotta! Panna cotta is unbelievably easy to make, provided you have Knox Gelatin (gelatin powder) on hand. If you don’t, go get some. Knox is easy to find at most grocery stores next to the boxes of Jell-O. In fact, making panna cotta is like making Jell-O, only it’s creamy, smooth, and pretty darn sophisticated. Enjoy! amy • august 3, 2010

SERVINGS 4

WHAT YOU NEED
2/5 cup heavy cream
3/5 cup buttermilk
1 bloomed* gelatin sheet or 1/4 packet of bloomed Knox Gelatin
3 tablespoons granulated sugar
jam (raspberry used in video)
fruit

*to bloom a gelatin sheet, soak the gelatin in water for 10 minutes to soften it. Then lightly wring out excess water before using. If using gelatin powder, use 1/4 cup water to dissolve the granules in every Knox Gelatin packet. Since this recipe calls for one gelatin sheet or 1/4 packet of Knox, bloom the gelatin powder in 1/16 cup (equivalent to 1 tablespoon) of water. To learn more about gelatin, refer to David Lebovitz’s immensely helpful guide: How To Use Gelatin.

MUSIC Keelay America

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August 3, 2010. Tags: , , , , , , , , , , , , , , , , , , , . Dessert, Italian, Stupidly Simple Snacks, videos. 3 comments.