Panna Cotta
An Italian eggless custard, thickened with gelatin and flavored with nothing
but vanilla.
1 cup milk
1 (1/4 ounce) pkg. unflavored gelatin
1 Singing Dog Vanilla™ vanilla bean
2 cups heavy cream
1/2 cup sugar
An assortment of berries, or raspberry sauce
Place 1/2 cup milk in a medium saucepan and sprinkle the gelatin over
it; let it sit five minutes.
Turn the heat to low and cook, stirring, until the gelatin dissolves completely.
Cut the vanilla bean in half, lengthwise. Scrape the seeds; add both
the seeds and the pod to the pot, along with the remaining milk, cream
and sugar. Cook over medium heat, stirring, until steam arises from the
pot. Turn off the heat, cover, and let steep for 15 to 30 minutes.
Remove the vanilla pod* and pour the mixture into six custard cups. Chill
until set. Serve in the cups, or dip the cups in hot water for about 10
seconds each, then invert onto plates. Serve with berries or sauce.
Makes 6 servings.
*Save the vanilla pod. You can rinse it and it place in your sugar bowl to make vanilla sugar or grind a ½ - 1 inch piece with your coffee for Real Vanilla Coffee.