This chilled dessert is so refreshing and surprisingly easy to make only requiring a few common ingredients and a couple short steps. I love to add a few mint leaves or a pour of raspberry compote to elevate this dessert.
Yield: 6 servings
2 cups heavy cream
1 cup whole milk
1 packet unflavored gelatin
1/2 vanilla bean pod
1 tsp vanilla extract
canola oil spray
Stir together 2 tbsp of cold milk and gelatin together and allow it to sit for a few minutes until it binds together.
Grease 6 ramakins or glass dishes lightly.
Slice the vanilla bean through the middle and scrape out the seeds.
Heat cream, remaining milk, sugar and vanilla bean seeds and vanilla the remainder of the pod into the sauce pan. Stir gently and do not allow to boil.
In order to test the heat, make sure the mixture is warm to touch but not too hot that it burns. Once it reaches this point, remove from the heat and add in the geletain mixture. Then, stir till it is fully dissolve and allow to cool to room temperature.
Pour mixture through strainer into oiled ramakins and cover with plastic wrap. Then, place dishes in the fridge for at least 2 hours but up to 4 days.
Remove panna cotta from the fridge and decorate with fruit compotes, mint leaves, anything your heart desires.
Eat cool and enjoy!