Panna Cotta Shots

Makes 12 shots

Pastry chef at the Ritz Carlton, San Francisco, serves the sweet cream in shot glasses topped with neon-colored liquers and syrups.

ingredients

6 Tbls. plus 1 tsp. sugar
1 1/2 tsp. unflavored gelatin
1 1/2 cups whipping cream
1 tsp. vanilla
1/2 cup flavored liquor

directions

in a small quart pan, mix 6 tbls. sugar and 1 tsp. gelatin. Stir in whipping cream; let stand to soften gelatin, 1 to 2 minutes. Stir cream mixture over medium heat until sugar and gelatin are completely dissolved and mixture feels smooth, 3 to 4 minutes. Stir in vanilla. Pour into 12 shot glasses. Chill until firm. when panna cotta is firm, make toppings. In a small sauce pan mix remaining 1 tsp. sugar and 1/2 tsp. 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 liquer into mixture; if making 4, pour gelatin mixture equally into four small bowls and stir 2 tbls. syrup or liquer into mixture in each bowl. Let cool to room temperature, 2 to 5 minutes. Spoon about 1/4 inch of the cool topping over each firm panna cotta shot. chill until firm, at least 1.5 hours.