For more than a century, the good Housekeeping name has stood for quality. And with this dazzling, comprehensive 832-page book, the tradition continues. Whether you are a novice or an expert, the 1,500 recipes and 600 color photographs make this the basic cookbook for the 21st century: one you'll turn to again and again for dishes to suit every occasion
Panna cotta means "cooked cream" in Italian, even though it is barely cooked at all.
Makes 8 Servings
Prep: 20 minutes plus chilling
Cook: 15 minutes
1 envelope unflavored gelatin
1 cup milk
1/2 vanilla bean or 1 1/2 teaspoons vanilla extract
1 3/4 cups heavy or whipping cream
1/4 cup sugar
1 strip (3 by 1-inch) lemon peel
1 cinnamon stick (3 inches)
Raspberry Sauce (recipe follows)
fresh raspberries
In 2-cup measuring cup, evenly sprinkle gelatin over milk; let stand 2 minutes to soften gelatin slightly. With knife, cut vanilla bean lengthwise in half; scrape out seeds and reserve.
In 1-quart saucepan, combine cream, sugar, lemon peel, cinnamon stick, and vanilla bean halves and seeds (do not add vanilla extract); heat to boiling over high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in milk mixture; cook over low heat, stirring frequently, until gelatin has completely dissolved, 2 to 3 minutes.
Discard lemon peel, cinnamon stick, and vanilla bean from cream mixture. (Stir in vanilla extract, if using.) Pour cream mixture into medium bowl set in large bowl of ice water. With rubber spatula, stir mixture until it just begins to set, 10 to 12 minutes. Pour cream mixture into eight 4-ounce ramekins. Place ramekins in jelly-roll pan for easier handling. Cover and refrigerate panna cotta until well chilled and set, 4 hours or up to overnight.
Meanwhile, prepare Raspberry Sauce.
To unmold panna cotta, run tip of knife around edges. Tap side of each ramekin sharply to break seat. Invert onto plates. Spoon raspberry sauce around each panna cotta and sprinkle with raspberries.
Each serving without Raspberry Sauce: About 228 calories, 3g protein, 9g carbohydrate, 20g total fat (13g saturated), 76mg cholesterol, 37mg sodium.
Raspberry Sauce
Bright in color and tart in flavor, this red sauce dresses up cakes for Chocolate Truffle to Angel Food, as well as tarts, puddings, ice cream, or fresh fruit.
Makes 1 cup
Prep: 5 minutes
Cook: 5 minutes
1 package (10 ounces) frozen raspberries in syrup, thawed
2 tablespoons red currant jelly
2 teaspoons cornstarch
Into nonreactive 2-quart saucepan, with back of spoon, press raspberries through fine sieve; discard seeds. Stir in jelly and cornstarch. Heat to boiling over high heat, stirring constantly; boil 1 minute.
Serve at room temperature, or cover and refrigerate up to 2 days.
