Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Tuesday, April 5, 2011

Vanilla Bean Panna Cotta

Having tons of Italian culinary experience and all my Italian background is easy to say that cooking anything that reminds me of Italy and the amazing times I've spent there makes me extremely happy!
Panna Cotta is the simplest but yet the richest dessert, it means "cooked cream" in italian. I like it simple with just vanilla beans and then topped with fresh berries, red wine syrup, or caramel sauce...
I catered a party and one of the desserts was panna cotta , which i plated individually and topped with fresh berries and chocolate sauce (it was a hit)! Today I'm making 6 individual desserts for family supper tonight!

3 cups of heavy cream
2 teaspoons of unflavored gelatin
2 tablespoons of water
1/2 cup of sugar
1 whole vanilla bean, split
6 small ramekins (5oz) lightly oiled (unflavored oil spray)

In a medium saucepan, combine cream, sugar, vanilla bean and seeds. Bring the mixture to a simmer. Remove from heat, cover and let steep for 15 minutes.

Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened, about 5 minutes.

Uncover the cream and bring it to a simmer again. Remove from heat and add the gelatin. Stir until all the gelatin is dissolved. Remove the vanilla bean and pour the mixture into 6 prepared ramekins. Let it cool to room temperature, cover with plastic film and place in the refrigerator for at least 4 hours.
The oiled rameckins will make it a lot easier to remove the panna cotta from them. Plate it,  and top with your favorite topping. Today I'm serving them with homemade caramel sauce.

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