Vanilla-cantaloupe Panna Cotta Recipe
decatur grown cantaloupe sorbet, pecan shortbread
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Ingredients
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Panna Cotta
Method
Panna Cotta Preparation
- 1
Bloom the Gelatin
In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let it sit for about 5 minutes to soften.
- 2
Heat the Cream and Milk
In a saucepan, combine heavy cream, whole milk, and sugar. Split the vanilla bean lengthwise, scrape the seeds into the mixture, and add the pod. Heat over medium heat until just simmering, then remove from heat.
- 3
Combine Gelatin and Cream Mixture
Remove the vanilla pod from the cream mixture and whisk in the bloomed gelatin until completely dissolved.
- 4
Chill the Mixture
Pour the mixture into serving cups and refrigerate for at least 4 hours, or until set.
