Im a huge fan of dinner parties.
I like to go to them, and Iloveto host them.
Properly fishing for compliments at your fancy dinner party (or someone elses) requires an equally fancy dessert.
Panna cotta is inherently impressive.
Just uttering its Italian namepanna cottawill elicit at least one, Ooh, whats that?
Thats your cue to dazzle your audience.
Panna cotta translates from Italian to cooked cream, but its so much more.
Panna cotta can be served simply, showcasing the quality of cream used.
Try my recipe for cookie dough panna cotta for a fun spin on a childhood favorite.
Remember that while preparing the recipe is quick, panna cotta needs four hours to setat minimum.
I used a small food processor but you could use your hands.
Prepare your molds, or ramekins, by wiping a thin layer of flavorless oil inside.
Just a light coating is fine, you dont want it to pool up.
Pour half and half into a medium pot.
Sprinkle gelatin over the half and half and allow it to bloom for about five minutes.
If the mixture begins to bubble around the edges, turn the heat down.
You do not want to boil the mixture.
According toFine Cooking, the high heat will weaken the gelatins abilities to gel.
After about five minutes of whisking the gelatin should be dissolved.
Turn off the heat and whisk the sugar and vanilla extract into the milk mixture.
Stir until the sugar is completely dissolved, or for about two minutes.
Just before you pour the mixture into molds, Stir in one teaspoon of the cookie crumbs.
Theyll sink a little, thats good.
Divide the panna cotta mixture into the prepared molds.
Sprinkle another teaspoon of cookie crumbs across the four molds.
Allow to set in the fridge for four hours, or overnight.
Panna cotta can be served straight out of the ramekins or unmolded.
If you serve it in the molds, garnish with any remaining cookie crumbs or a whole cookie.
Be gentle and patient, the dessert will slowly release from the mold.
Garnish with cookie crumbs and serve cold.
