Ingredients
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3 teaspoons unflavored gelatin powder, usually 1 packet
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3 tablespoons cold water
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2 1/4 cups plus 2 tablespoons (500 ml) heavy cream
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1 cup (250 ml) milk
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1 vanilla bean/pod
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1 1/2 (150g) cups confectionary sugar
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topping
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4 small or 2 large oranges, peeled and cut into sectionsor other seasonal fruit
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1/2-3/4 cup salted pistachios, shelled
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equipment
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8- 6 to 8 ounce ramekins or cupsor one large jelly mold
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8 dessert plates when ready to serve
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optional
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plate of biscotti or amaretti cookies
Directions
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1
Done
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In a small bowl add 3 tablespoons cold water and sprinkle gelatin over, stir. Set aside for 10 minutes. |
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2
Done
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In a medium saucepan warm the milk, heavy cream, and sugar over gentle heat. |
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3
Done
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Cut open vanilla bean down the center horizontally and using the knife, scrape out the seeds, putting into the saucepan. |
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4
Done
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When the cream mixture just begins to boil, with little bubbles around the edges, take off the heat. |
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5
Done
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Pour the gelatin into the cream and stir until dissolved. |
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6
Done
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Pour cream mixture into ramekins filling right to the top. You can also pour all into one large jelly mold which makes it more simple. |
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7
Done
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Refrigerate until cold, and then cover with plastic wrap for 6 hour or an overnight chill. You want this to be set similar to jello (jelly). |
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8
Done
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to servePlace about 3 cups of hot water into a shallow bowl. |
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9
Done
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Run a small knife around each panna cotta to loosen edges and then dip the bottom of ramekin in bowl of hot water. |
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10
Done
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Place a dessert plate on top of ramekin, invert each ramekin and shake gently onto a dessert plate. Do the same technique if using the jelly mold but onto a large serving platter. |
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11
Done
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Evenly distribute oranges and pistachios around each panne cotta. I like to do like a waterfall on the side. |
