60 • NuWave PIC Complete Cookbook
Panna Cotta with Amber
Crystals
Serves: 4
1¾ cups heavy cream
7½ tablespoons sugar, divided
3 tablespoons cold water
1½ teaspoons powdered gelatin
Directions:
1. Place cream and 3½ tablespoons
sugar in medium saucepan.
2. Cook mixture on Medium-Low
(175°F) for 3-4 minutes or until sugar
is completely dissolved.
3. Place cold water in cup and sprinkle
gelatin over water; let sit for 1
minute.
4. Add dissolved gelatin to warm cream
mixture and beat well.
5. Cook on Medium-Low (175°F) for 2
minutes, stirring constantly.
6. Divide mixture evenly into 4 or
5-ounce ramekins.
7. Refrigerate for 2 hours.
8. To make crystals, place 4
tablespoons sugar in small non-stick
skillet.
9. Cook on Medium-High (375°F) until
sugar dissolves into smooth
caramel-colored liquid. Stir with
wooden spoon to prevent lumps.
10. Place 2 layers wax paper on at
surface.
11. Using long-handled spoon, drizzle
hot caramel on wax paper in thin
lines.
12. Once caramel hardens, place
another wax paper piece on top
and, using rolling pin, crush into
crystals.
13. Sprinkle crystals over Panna Cotta.
Old Fashioned Hard Candy
Yield: 1½ pounds
2 cups white sugar
1 cup water
¾ cup light corn syrup
½ teaspoon peppermint extract
1 drop red food coloring (optional)
1/8 cup confectioners’ sugar
Directions:
1. In heavy 2-quart saucepan, combine
sugar, water and corn syrup.
2. Cook until sugar dissolves, stirring
constantly.
3. Then, cook without stirring at 300°F
for several minutes. If sugar crystals
form on sides of pan, wipe them off
with damp brush.
4. Remove from heat and add oil
avoring and enough food coloring
to color; stir only to mix.
5. Pour into 2 well-buttered 9-inch
pans.
6. Set one pan over sauce pan
containing hot water.
7. As soon as other pan is cool enough
to handle, cut it with scissors into
1-inch strips, then snip strips into
pieces.
8. Drop the pieces onto buttered baking
sheet.
9. Toss in small amount of powdered
sugar to keep from sticking together.
10. Repeat with the second pan of
candy.
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