The holiday season is here again, and it’s a wonderful time to present a variety of scrumptious desserts that will wow your family and friends. Since this is the season to be thankful and jolly, perhaps this will be one time when more people will simply indulge, not worry so much about the calories and just enjoy these palate-pleasing delicacies.
Try your hand at a recipe from the November EBONY!
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Chambord Panna Cotta |
1 |
quart milk
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1 |
cup Chambord liqueur
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1 |
quart heavy cream
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8 |
teaspoons powdered gelatin, dissolved in 8 tablespoons water
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| 1 1/2 |
cups sugar
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Lightly grease eight ramekins (3/4 cup or 6 ounces) or custard cups with unsalted butter and set on a small baking sheet. Combine milk, cream, sugar and Chambord liqueur in a saucepan and bring to a quick boil. Add a small amount of the hot liquid into gelatin mixture and dissolve; mix with remaining liquid. Divide mixture evenly among prepared ramekins. Cover with plastic wrap and refrigerate until chilled and firm, at least 6 hours. Up to 2 hours before serving, remove ramekins from refrigerator. Fold very hot, damp towel in half and lay it on countertop. Place ramekins on towel to help release bottoms; carefully run a thin knife around inside of each ramekin to loosen custard. Invert and unmold each custard onto plate. Refrigerate until ready to serve.
Yields 8 servings
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Pick up this exciting issue on newsstands now to read the entire article!!!
