Panna Cotta (Italian Flan)

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READY IN: 35mins
SERVES: 6
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In 2 quart saucepan pour in heavy cream, milk and seeded vanilla bean, along with the seeds.
  • Sprinkle the unflavored gelatin powder over mixture and whisk in thoroughly. Let rest for 5 minutes for gelatin to bloom. Then over med heat, bring mixture to a gentle boil, whisk until gelatin is dissolved, about 5 minutes.
  • Whisk in powdered sugar and remove from heat.
  • Remove vanilla bean pod. Strain mixture, if desired.
  • Pour into 6-4oz ramekins and cool on counter for about 15 minutes, then refridgerate for at least 3 hours.
  • To remove set mixture, dip ramekins in hot water 1/2 way up their side for a few seconds, then invert onto a plate.
  • Dark chocolate sauce:
  • Place a glass bowl over top of, resting on a medium saucepan, that contains enough water in the saucepan to heat bowl. Bring water to a simmer, add chocolate, stir until melted. Whisk in agave nectar and 1/3 cup of hot water. Heat and stir until smooth.
  • Circle Panna Cotta on plate with sauce, or drizzle over the top.
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