Panna Cotta (Italian Flan)

1. 1

   In 2 quart saucepan pour in heavy cream, milk and seeded vanilla bean, along with the seeds.

2. 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. 3

   Whisk in powdered sugar and remove from heat.

4. 4

   Remove vanilla bean pod. Strain mixture, if desired.

5. 5

   Pour into 6-4oz ramekins and cool on counter for about 15 minutes, then refridgerate for at least 3 hours.

6. 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. 7

   Dark chocolate sauce:

8. 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. 9

   Circle Panna Cotta on plate with sauce, or drizzle over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.