3 sheets gelatin (9x2.5 inch sheets)
1 cup whole milk
2 cups heavy cream
½ cup sugar substitute*
6 teaspoons molasses
6 teaspoons balsamic vinegar (blackberry preferred)
assorted seasonal berries, for serving
Place the gelatin sheets in a bowl and cover with cold water. Soak for 2 to 3 minutes, until softened. Drain and squeeze any excess water from the sheets.
In a large saucepan or double boiler over medium heat, combine the milk and heavy cream, stirring continuously. Add gelatin and gradually add sugar substitute. Bring to a gentle boil. Stir mixture, making sure that the gelatin is well-dissolved, and remove from heat.
In 6 small glass custard bowls, put 1 teaspoon of molasses and 1 teaspoon of balsamic vinegar. Carefully ladle equal portions of the heated mixture into each bowl and cover with plastic wrap. Refrigerate overnight, or at least 8 hours.
Unmold onto individual serving plates. If pannacotta does not unmold easily, use a knife to loosen the edges and this will usually do it. I find that inserting a knife all the way to the base of the bowl, placing the plate over the bowl and inverting usually unmolds the pannacotta. Dress with miscellaneous berries and serve.
*I use a combination of Splenda and Wholesome Organic Zero for this dish.
add 1 tsp each of these to bottom of custard dishes
here are the 2 sweeteners I used is place of sugar, in equal parts
hydrate them in cool water until soft, then squeeze excess water before adding to double boiler
bring to a gentle boil after adding ingredients.
Stir continuously, making sure that the gelatin is completely dissolved
ladle equal portions into prepared custard dishes.
Cover with saran wrap
Place in refrigerator and chill for between 8-24 hours prior to serving
gently turn pannacotta onto plate.
You may run a knife around the edge prior to plating.