Panna Cotta

Sunset, Brennecke's Beach, Koloa Kauai

Sunset, Brennecke's Beach, Koloa Kauai

1 c.   1% milk
2 ¾ tsp. gelatin
3 c. heavy cream
2” piece of vanilla bean, slit lengthwise
6 T. granulated sugar

Pinch table salt

 

 

Pour milk into medium saucepan; sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin.  Prepare ice bath in large bowl with 2 trays of ice cubes and 4 c. cold water.
Measure cream into large measuring cup or pitcher.  Scrape vanilla seeds into cream, place pod in cream and set aside.  Set out 8 (4 oz.) containers or place cupcake liners in two  muffin pans.
Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees F, about 1 ½ minutes.  Off heat, add sugar and salt.  Stir until dissolved, about 1 minute.

Stirring constantly, slowly pour cream with vanilla into saucepan containing milk.  Transfer to medium bowl and set bowl over ice water bath.  Stir frequently until thickened to the consistency of eggnog and mixture registers 50 degrees F.  Strain mixture into large measuring cup or pitcher, then distribute evenly into the containers.  Cover with plastic wrap, refrigerate until just set (mixture should wobble when shaken gently), 4 hours.  Serve in containers with lilikoi syrup (purchased).

 

 

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