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Week 103:

RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY

I don’t usually offer recipes that suggest hard to find ingredients, but this one is just so good, I couldn’t resist. Lu Matrascia appeared on “Falmouth is Cooking” on FCTV last month, and she demonstrated how to make this dessert. Should you be interested, you can watch the show on YouTube.com, where I featured her cookbook, There Are Rules.

I ordered gelatin sheets on line—they are a European form of our Knox Gelatin Powder. Some panna cotta recipes call for using the powdered gelatin, and if you cannot locate any gelatin sheets, I would suggest using two to three packages of the powder, dissolved in a little milk.

Lu topped her “baked cream” desserts with crushed Amaretti cookies. I like them plain, or topped with a few fresh raspberries or strawberries. Be warned– these are quite addicting!

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