Panna Cotta
from ButterYum
makes 6-8 servings
INGREDIENTS
2 tablespoons cool water
1 tablespoon unflavored gelatin granuals
2 cups heavy cream
1 cup half and half
1/3 cup granulated sugar
1 1/2 teaspoons pure vanilla bean paste (or pure vanilla extract)
optional garnish: fresh berries, mint leaves
DIRECTIONS
In a small bowl, sprinkle granulated gelatin over water and allow gelatin to “bloom” (see below) for 10-20 minutes or until all the water is absorbed.
In a medium saucepan over medium-high heat, combine the heavy cream, half and half, sugar, and bloomed gelatin; heat, stirring constantly, until gelatin is completely dissolved. DO NOT BOIL.
Remove mixture from heat and stir in pure vanilla bean paste (or extract). See the notes below if using a whole vanilla bean pod.
Divide the mixture evenly into 6-8 dessert dishes and chill, uncovered, for at least 4 hours.
Garnish with fresh berries and serve cold.
NOTES
To “bloom” gelatin is to allow it to soften before it can be melted and incorporated into a recipe.
I prefer to use really good quality vanilla bean paste in this recipe because the flavor is excellent and I love to see the little black vanilla bean seeds throughout the panna cotta, but an equal amount of the very best pure vanilla extract may be substituted. Alternatively, you can steep the cream mixture with one whole vanilla bean that has been split in half (remove before pouring mixture into serving dishes).
adapted from epicurious