Tuesday, May 4, 2010

vanilla bean panna cotta


3 cups cream
2 teaspoons unflavored gelatin
1 whole vanilla bean, split
1/2 cup sugar

Pour 1 cup cream into a medium sized saucepan and sprinkle the gelatin over it. Allow to sit for several minutes until the cream starts to absorb the gelatin.

Heat and stir over low heat until gelatin is completely dissolved. Scrape the vanilla bean seeds into the cream along with the pods, the rest of the cream and the sugar. Gently simmer over medium heat until the cream starts to simmer lightly. Turn off the heat, cover and allow to seep for 25 to 30 minutes. Remove the vanilla bean pods. Pour into 6 small ramekins or molds. Press a small piece of plastic wrap over mold to keep a skin from forming. Chill for at least 4 to 6 hours [or overnight] until set.

To un-mold, dip the bottom of molds in hot water for a few seconds, cover with your serving plate, then flip to invert onto the plate. Serve with fresh berries and vanilla bean whipped cream.

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