Daring shot: disguise dessert in a glass for your next party

Sunset, April, 2005 by Linda Lau Anusasananan

Panna cotta, a very simple old Italian dessert made from cooked cream, is getting a new look. Celine Plano, former executive pastry chef at the Ritz-Carlton, San Francisco, serves the sweet cream in shot glasses, topped with neon-colored liqueurs and syrups. People can limit themselves to one mini dessert or try every flavor.

We found fun, inexpensive shot glasses at Ikea (www.ikea.com) and went wild with colors that stopped people mid-stride on their way past the test kitchen. Shocking colors aside, though, panna cotta is still just thickened cream at heart--and easy to make.

Panna Cotta Shots

PREP AND COOK TIME: About 35 minutes, plus at least 3 hours to chill

MAKES: 12 shots

NOTES: To top the panna cotta, choose brightly colored liqueurs or flavored syrups such as blue curacao, creme de menthe, framboise, cassis, pomegranate, berry, mango, mandarin orange, or coffee. Plano also serves the panna cotta in larger martini glasses on occasion, for a full-size dessert. You can assemble either form up to 2 days ahead; chill airtight.

[ILLUSTRATION OMITTED]

    6 tablespoons plus 1 teaspoon sugar
1 1/2 teaspoons unflavored gelatin
1 1/2 cups whipping cream
    1 teaspoon vanilla
  1/2 cup flavored syrup or liqueur (one flavor or four different ones;
      see notes)

1. In a 1- to 1 1/2-quart pan, mix 6 tablespoons sugar and 1 teaspoon gelatin. Stir in whipping cream; let stand to soften gelatin, 1 to 2 minutes.

2. Stir cream mixture over medium heat until sugar and gelatin are completely dissolved and mixture feels smooth, 3 to 4 minutes. Pour into a 2- to 4-cup glass measure and stir in vanilla. Let mixture stand until just warm, stirring occasionally, 10 to 15 minutes. Pour into 12 shot glasses (3- to 4-tablespoon size). Chill until firm, 1 1/2 to 2 hours.

3. When panna cotta is firm, make toppings: In a 1- to 2-quart pan, mix remaining 1 teaspoon sugar and 1/2 teaspoon gelatin. Add 1/4 cup water; let stand 1 minute. Stir over high heat until mixture is simmering, 1 to 2 minutes. If making only one flavor, stir flavored syrup or liqueur into mixture; if making four, pour gelatin mixture equally into four small bowls and stir 2 tablespoons syrup or liqueur into mixture in each bowl. Let cool to room temperature, 2 to 5 minutes.

4. Spoon about 1/4 inch of the cool topping over each firm panna cotta shot. Chill until firm, at least 1 1/2 hours.

Per shot: 142 cal., 58% (83 cal.) from fat; 0.9 g protein; 9.2 g fat (5.8 g sat.); 11 g carbo (0 g fiber); 11 mg sodium; 33 mg chol.

PHOTOGRAPH BY THOMAS J. STORY