Vanilla Bean Panna Cotta Recipe
amarena cherries, toasted almonds
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Ingredients
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Panna Cotta
Method
Assembly
- 1
Bloom the Gelatin
In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of water and let it sit for about 5 minutes to bloom.
- 2
Heat the Cream and Milk
In a saucepan, combine the heavy cream, whole milk, granulated sugar, and the seeds scraped from the vanilla bean. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
- 3
Incorporate Gelatin
Remove the saucepan from the heat. Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved.
- 4
Pour and Chill
Pour the mixture into serving glasses or molds. Allow them to cool to room temperature, then cover and refrigerate for at least 4 hours or until set.
- 5
Prepare Toppings
Before serving, toast the almonds in a dry skillet over medium heat until golden. Serve the panna cotta topped with amarena cherries and toasted almonds.