1. In 2 quart saucepan pour in heavy cream, milk and seeded vanilla bean, along with the seeds. 2. 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. 3. Whisk in powdered sugar and remove from heat. 4. Remove vanilla bean pod. Strain mixture, if desired. 5. Pour into 6-4oz ramekins and cool on counter for about 15 minutes, then refridgerate for at least 3 hours. 6. To remove set mixture, dip ramekins in hot water 1/2 way up their side for a few seconds, then invert onto a plate. 7. Dark chocolate sauce: 8. 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. 9. Circle Panna Cotta on plate with sauce, or drizzle over the top. ---------------------------------------------------------------------------
Nutrition
Ingredients
