Puddings

Vanilla Panna Cotta

I realized something quite comical yesterday, while navigating the busy streets of Austin.

My car, which is low to ground to begin with, is practically invisible here in Texas.

Why is that, you might ask? Well, the short answer is that 90% of the population here drive trucks. And of those 90%, 85% of the aforementioned trucks are lifted.

So…. I seem to spend a lot of time staring at bumpers.

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Which makes me feel like the shortest kid in the class.

Vanilla Panna Cotta – adapted from epicurious

  • 1 cup whole milk, divided
  • 2 teaspoons unflavored gelatin
  • 2 1/2 cups heavy whipping cream
  • 1/2 cup granulated sugar
  • 1 vanilla bean, split lengthwise

Pour 1/2 cup milk into a medium bowl; sprinkle gelatin over. Let sit until gelatin softens, about 15 minutes.

Meanwhile, combine cream, sugar, and remaining 1/2 cup milk in a large saucepan. Scrape vanilla seeds from bean into saucepan; add bean. Bring to a simmer over medium heat, whisking until sugar dissolves. Remove from heat; cover and let steep for 10 minutes.

Bring cream mixture back to a simmer. Add gelatin mixture and stir until dissolved. Strain. Divide among six 3/4-cup ramekins. Chill uncovered until panna cotta is set, at least 6 hours.

Using a small sharp knife, cut around edges of each panna cotta. Place a small serving plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Serve with fresh fruit.

 

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