SALTINE PANNA COTTA

Steps:

• Heat the oven to 250°F.
• Put the saltines on a parchment-lined sheet pan. Bake for 20 minutes to toast them lightly. Cool completely.
• Transfer the saltines to a blender, pour in the milk, and blend on high for about 20 seconds. Immediately strain the saltine milk through a fine-mesh sieve into a medium bowl, using your hand or the back of a ladle to wring all the milk out of the saltines. Do not force any mushy saltines through the sieve. (We compost the mush.)
• Whisk in the heavy cream, sugar, salt, and baking soda until fully dissolved.
• Bloom the gelatin (see page 29).
• Pour the saltine mixture into a medium saucepan and heat until warm to the touch. Remove from the heat, add the bloomed gelatin, and whisk until dissolved.
• Lightly Pam-spray 4 (2-ounce) circular molds. We use silicone molds for ease of removal once the panna cottas are set. Put the molds on a flat, transportable surface. Pour the saltine panna cotta base into the molds and transfer to the freezer to set for at least 3 hours, or overnight.
• Remove the panna cottas from their molds by gently popping them out or by plunging the bases of the molds into warm water for 3 seconds, then tapping them upside down on the counter. Stored in an airtight container, the panna cottas will keep in the freezer for 1 month. Thaw before serving, either overnight in the fridge or for 3 hours at room temperature.
• notes
• Toasting the saltines deepens the flavor of the steeped milk.
• Powdered gelatin can be substituted for the sheet gelatin: use 3/4 teaspoon.