VANILLA PANNA COTTA
- 3 Cups Avalon Whipping Cream
- 100 g sugar
- 1/2 vanilla bean
- 1 Tsp vanilla extract
- 12 g gelatin
Scald Avalon Dairy cream, sugar, vanilla bean (mix slowly)
Bloom gelatin with just enough water
As soon as it comes to a boil, add gelatin and stir for 2 minutes. Do not whip but make sure all gelatin is dissolved
Pass through fine mesh strainer and pour into small timbales
remove bubbles where possible w/ blow torch
Be careful not to boil over.
Any spillage will affect the gelatinous consistency and make panna cotta too firm.
Serve panna cotta with a variety of garnishes. In the past I’ve served this dessert with poached pears, lemon curd, blueberry compote and etc. It is extremely versatile.