The Starry Night Panna Cotta

Allergens

Dairy, Gelatin

Ingredients

• 1. 2 cups heavy cream 2. 1/2 cup granulated sugar 3. 1 vanilla bean, split lengthwise 4. 1/4 cup cold water 5. 1 1/2 teaspoons unflavored gelatin powder 6. 1/2 cup raspberries 7. 2 tablespoons honey

Instructions

1. In a saucepan, combine the heavy cream and granulated sugar over medium heat. Scrape the seeds from the vanilla bean and add both the seeds and pod to the saucepan. Heat until the sugar dissolves and the mixture is infused with vanilla aroma, for about 5 minutes.
2. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Once bloomed, remove the vanilla bean pod from the saucepan and whisk in the bloomed gelatin until fully incorporated.
3. Remove the saucepan from heat and strain the mixture into a large measuring cup or bowl. Allow it to cool slightly, then cover with plastic wrap and refrigerate for 4 hours or until set.
4. In a separate saucepan, combine raspberries and honey over low heat. Cook gently, mashing the berries as they soften, until you have a smooth sauce, about 10 minutes. Strain the mixture through a fine mesh sieve to remove seeds and set aside to cool.
5. To serve, unmold each panna cotta onto individual plates, and drizzle with the raspberry sauce. Allow your guests to experience the ethereal beauty of this Tuscan treat, as the raspberries dance with the stardust infused cream.

Chef’s Insight

The Starry Night Panna Cotta is perfect for a romantic dinner or a moonlit dessert in the garden.

Notes

The vanilla bean adds depth to the flavor of this dessert, so don't skip it.