Vanilla Bean Panna Cotta
- 3 cups - heavy cream
- 1/2 cup - milk
- 1 - vanilla bean
- 2 3/4 teaspoons - powdered gelatin
- 3 tablespoons - water
- 2/3 cup - Domino® Granulated Sugar
- pinch salt
- 2 pints - strawberries
- Domino® Granulated Sugar to taste
You will need 8 individual ramekins or custard cups.
Place the cream and milk in a heavy-bottomed saucepan. With a paring knife, cut the vanilla bean open lengthwise and scrape out insides. Place the bean and scrapings in the cream. Bring the mixture to a scald. Turn off the heat, cover the pot tightly with plastic wrap and infuse for about 20 minutes.
While the mixture is infusing, in a small bowl or pot, gently stir together the gelatin and water. Let sit for 5 to 10 minutes, then place over low heat or in a double boiler and warm through, until gelatin has dissolved and is clear.
Stir the sugar into the cream mixture and bring it back to a scald. Whisk the cream into the gelatin. Let cool for 5-10 minutes, stirring occasionally. Remove the vanilla bean and pour the mixture into the ramekins.
Refrigerate until set, at least 4 hours.
Unmold by running a small knife around the inside edge of each ramekin and inverting the panna cottas onto plates (you may also serve the panna cottas in ramekins). Hull and cut the strawberries. Season with sugar to taste. Serve the panna cotta with the strawberries.
Recipe Courtesy of Chef Emily Luchetti