Panna Cotta

Into a medium size bowl, add the cold water and sprinkle the gelatin package on top of water; set aside. Place your cream and sugar into a sauce pan over medium heat. With a paring knife, slice down the vanilla bean and scrape the seeds (“caviar”) out; put them into the cream mixture. Stirring frequently with a wooden spoon, continue cooking until it nears boiling. Remove from heat and remove the vanilla bean (discard or save for other uses).

WHILE the cream is cooking, prepare your custard cups by spraying them lightly with cooking spray. When cream mixture is complete, slowly pour the cream mixture over the gelatin mixture and gently stir together until well combined.

Equally divide the mixture into your prepared custard cups. Place in the refrigerator to set up for a minimum of 2 hours or until firm. To plate, run a blunt knife around the edges of the cups and the panna cotta should release easily. Garnish with fresh fruit or topping of choice.

Buon Appetito!