{"id":1024,"date":"2014-11-10T05:21:31","date_gmt":"2014-11-10T12:21:31","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1024"},"modified":"2015-04-01T16:56:22","modified_gmt":"2015-04-01T22:56:22","slug":"mint-julep-panna-cotta","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/mint-julep-panna-cotta.html","title":{"rendered":"Mint Julep Panna Cotta"},"content":{"rendered":"<p align=\"LEFT\"><em>If you have not tried Panna Cotta for a dessert you are in for a treat. \u00a0Easy and good to make ahead. \u00a0There are many different recipes.<\/em><\/p>\n<p align=\"LEFT\"><b>Ingredients:<\/b><\/p>\n<ul>\n<li>2 pkg unflavored gelatin powder (such as Knox gelatin)<\/li>\n<li>1 tsp canola oil<\/li>\n<li>1\u00bd c whole milk<\/li>\n<li>4 c heavy cream<\/li>\n<li>1\/2 c sugar<\/li>\n<li>1 c fresh mint leaves, plus more for garnish<\/li>\n<li>1 c Kentucky bourbon or Tennessee whiskey<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions:<\/b><\/p>\n<ol>\n<li>In a small bowl, stir the gelatin into \u00bc cup room temperature water and set it aside to\u00a0soften (at least 10 minutes).<\/li>\n<li>Pour the oil onto a paper towel and use it to lightly but completely coat 10 small\u00a0(6 ounce) ramekins.<\/li>\n<li>Combine the milk, cream, sugar, and mint leaves in a small saucepan and heat slowly\u00a0over low heat, stirring occasionally until the milk comes to a boil (about 30 minutes).<\/li>\n<li>Remove the pan from the heat and skim the mint leaves from the milk with a slotted\u00a0spoon or strain through a fine strainer. Discard these leaves.<\/li>\n<li>In a 2 quart pan bring the bourbon to a boil over medium heat and boil for 30 seconds.<\/li>\n<li>Add the mint flavored cream mixture and continue to heat until the mixture reaches 175\u00b0. (Just below a simmer \u2013 not boiling).<\/li>\n<li>Remove from the heat, add the gelatin, and stir well to dissolve the gelatin.<\/li>\n<li>Pour the mixture into the ramekins and refrigerate until set, about 4 hours.<\/li>\n<li>To serve later, press a small piece of plastic wrap directly over the surface of the custard and return them to the refrigerator for up to 2 days.<\/li>\n<li>The Panna Cotts can be served in the ramekins or unmolded. Garnish with a mint leaf.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Serves: <\/b>10<\/p>\n<p align=\"LEFT\"><b>Source: <\/b> Adapted from The Lee Bros. Simple Fresh Southern, by Matt Lee and Ted Lee<\/p>\n<p align=\"CENTER\">\n","protected":false},"excerpt":{"rendered":"<p>If you have not tried Panna Cotta for a dessert you are in for a treat. \u00a0Easy and good to make ahead. \u00a0There are many different recipes. Ingredients: 2 pkg unflavored gelatin powder (such as Knox gelatin) 1 tsp canola oil 1\u00bd c whole milk 4 c heavy cream 1\/2 c sugar 1 c fresh &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/mint-julep-panna-cotta.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Mint Julep Panna Cotta&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[23],"tags":[73],"class_list":["post-1024","post","type-post","status-publish","format-standard","hentry","category-sweets-other","tag-vpwl-may-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1024","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1024"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1024\/revisions"}],"predecessor-version":[{"id":2201,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1024\/revisions\/2201"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1024"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1024"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}