Vanilla Bean Panna Cotta
- 3 cups heavy whipping cream
- 1/2 cup milk
- 1 vanilla bean
- 2 3/4 teaspoons powdered gelatin, unflavored
- 3 tablespoons water
- 2/3 cup C&H® Granulated Sugar
- 1 pinch salt
- 2 pints fresh strawberries
- additional (to taste) C&H® Granulated Sugar
Place cream and milk in heavy-bottomed saucepan. With a paring knife, cut vanilla bean open lengthwise; scrape out insides. Place bean and scrapings in cream. Bring mixture to a scald. Turn off heat, cover pot tightly with plastic wrap and infuse for about 20 minutes.
While mixture is infusing, in small bowl or pot, gently stir together gelatin and water. Let sit 5 to 10 minutes, then place over low heat or in double boiler and warm through, until gelatin dissolves and is clear.
Stir sugar and salt into cream mixture; return to a scald. Whisk cream into gelatin. Let cool 5 to 10 minutes, stirring occasionally. Remove vanilla bean and pour mixture into ramekins or custard cups. Refrigerate until set, at least 4 hours.
Unmold by running a small knife around the inside edge of each ramekin and inverting panna cottas onto plates. (You may also serve panna cottas in their ramekins.) Wash, hull and slice strawberries; season with sugar to taste. Serve the panna cotta with the strawberries as topping and garnish.
Featured By: Chef Emily Luchetti
You will need 8 individual ramekins or custard cups.