Vanilla Bean Panna Cotta Food

VANILLA RUM PANNA COTTA WITH SALTED CARAMEL

Steps:

• In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, stir the softened gelatin into the hot cream until dissolved. Pour the hot cream-gelatin mixture into the cream-yogurt mixture and stir in 3 tablespoons of rum. Pour into 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to chill overnight.
• Before serving, heat the caramel sauce with 2 teaspoons of rum in a small bowl in the microwave or a small saucepan set over low heat, just until warm. Spoon a thin layer of warm caramel on each cold panna cotta, sprinkle with fleur de sel, and serve.

VANILLA PANNA COTTA

Steps:

• In a small bowl, combine the water and gelatin and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered, 2 hours.
• Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.
• To serve panna cotta, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups). Surround each panna cotta with berries and satin chocolate sauce.

VANILLA BEAN PANNA COTTA

Steps:

• .Pour the cream into a medium saucepan. Using the sharp tip of a paring knife, cut the vanilla bean in half lengthwise. Open up the bean and flatten out the halves. Scrape out the seeds with the back of the knife blade and add the seeds and vanilla bean to the saucepan. Stir in the sugar. Bring the cream mixture to a simmer over medium-low heat, whisking occasionally. Remove the vanilla bean from the cream and discard.
• Meanwhile, pour the milk into a bowl and sprinkle the gelatin over the top. Let stand about 5 minutes and then mix the milk into the hot cream. Add in the yogurt and stir until smooth. Pour mixture into ramekins, cover with plastic wrap and refrigerate at least 6 hours or overnight.
• NOTE: This recipe serves six to eight people depending on the size of your ramekins. I usually fill mine generously and end up with six servings.
• TIP: You can make this recipe for Vanilla Bean Panna Cotta up to three days in advance - perfect for parties!

VANILLA PANNA COTTA

Steps:

• Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
• Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
• Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired.

EASY VANILLA BEAN PANNA COTTA

Steps:

• In a medium saucepan, combine the cream, sugar, vanilla bean and seeds. Bring the mixture just to a simmer over moderate heat. Remove from the 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 mixture and bring just to a simmer over moderately high heat. Remove from heat, add the gelatin and stir until dissolved. Remove the vanilla bean and save for another use.
• Pour the panna cotta mixture into eight 4-ounce ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until the panna cotta is set but still jiggly, at least 3 hours. Serve in the ramekins, with berries.
• MAKE AHEAD The panna cottas can be refrigerated for up to 3 days.