White Chocolate Vanilla Bean Panna Cotta
1 1/4 cups heavy cream
1 1/4 cups whole milk
1 envelope powdered gelatin
4 ounces white chocolate, chopped
1 teaspoon vanilla bean paste, or the seeds scraped from 1/2 vanilla bean
Combine the cream and milk; pour into a saucepan, reserving 1/4 cup. Stir the gelatin into the reserved 1/4 cup and let stand for 5 minutes.
Set the saucepan over medium low heat and warm the cream/milk until hot. Stir in the gelatin mixture to dissolve. Remove from the heat and stir in the chopped white chocolate and vanilla bean paste until smooth. If any lumps remain, pour through a fine mesh strainer.
Pour the liquid into 6 molds, ramekins or parfait glasses, and refrigerate until set, about 6-8 hours, or overnight.
Serve with any kind of sauce you like, such as caramel, chocolate or berry, or just fresh berries.
Yields 6 servings
Recipe from Curly Girl Kitchen