from JustFood.org
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Featured Recipe: Maple-Vanilla Panna Cruda Adapted from “Full Moon Feast: Food and the Hunger for Connection,” by Jessica Prentice
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1 cup cream or crème fraîche
 1 teaspoon vanilla extract 1/2 cup water 1 tablespoon Bernard Jensen’s gelatin or 2 teapoons Knox gelatin Tiny pinch of salt 1/2 cup maple syrup, or to taste (this amount may be too sweet for some-start with 2 tablespoons and then taste) 1. Put the cream or crème fraîche into a bowl with the vanilla extract.2. In a very small pan, heat the water until almost boiling. Add the gelatin and tiny pinch of salt. 3. Simmer the water for a minute or so until the gelatin is dissolved. Remove from the heat and allow to cool for a couple of minutes. 4. Stir the gelatin-water mixture into the cream. 5. Add the maple syrup to the cream mixture, and taste it. You want it sweet but not too sweet. 6. Pour into three or four wineglasses, ice cream dishes, or little parfait cups. Place in the freezer for about half an hour or until just gelled. Transfer to the fridge if you’re not ready to eat. Alternatively, just put the dishes straight into the fridge and allow a couple of hours for the mixture to gel. 7. Serve as is, or with fresh seasonal fruit. Serves 3-4 |
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