Panna Cotta| Christy Rost
- 1 package unflavored gelatin
- 1/3 cup sugar
- 2 cups cold half-and-half
- 1 cup heavy cream
- 1 vanilla bean
- Fresh raspberries, for garnish
In a medium saucepan, stir together gelatin, sugar, half-and-half, and cream. Set aside 10 minutes until the gelatin has softened. Slice a vanilla bean open using a sharp knife and scrape out the seeds with the tip of the knife. Add the seeds and vanilla bean to the saucepan and stir.
Cook the mixture over medium heat, stirring occasionally, until it is hot and small bubbles form around the edges of the pan, but do not boil. Strain the custard through cheesecloth into a bowl or large liquid measuring cup.
Spray 8 individual 3-inch heart-shaped molds with nonstick cooking spray. Ladle or pour the custard into the prepared molds, cover, and chill 3 hours or until set. Alternately, pour the custard into a 9-inch round or heart-shaped baking pan, or cool and ladle into custard cups or Champagne coupes.
To serve, unmold Panna Cotta by dipping the heart-shaped molds into a bowl of hot water for 5 to 10 seconds. Place a dessert plate over the mold, turn both over, and unmold the custard onto the plate. Repeat with the remaining molds. Garnish each plate with fresh raspberries or raspberry sauce.
Yield: 8 servings