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1
Bloom the gelatin:
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2
In a small bowl, sprinkle the gelatin over 5 teaspoons of water and set aside for 10 minutes.
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3
The gelatin will soak up all the water and expand into a gummy paste.
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4
Infuse the cream:
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5
Run a paring knife down the center of the vanilla bean.
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6
Split it open with your fingers and use the knife to scrape out the tiny black seeds into a heavy-bottomed saucepan.
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7
Bring the cream, the milk, 1/4 cup of the sugar, and the vanilla pod and seeds (or vanilla extract, if you are using it) to a simmer.
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8
Remove from the heat, cover, and let the mixture steep for at least 15 minutes.
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9
Make the egg white custard (see the Note on cooking a stirred custard and testing for doneness):
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10
In a small bowl whisk together the remaining 1/4 cup sugar, salt, and egg whites.
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11
Slowly, using a ladle, whisk some of the hot milk into the egg white mixture to warm it.
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12
Gradually pour the warmed egg white mixture into the hot milk, whisking constantly as you pour.
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13
Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon.
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14
Remove from the heat and add about 1/2 cup of the cooked custard to the gelatin and whisk until the gelatin dissolves.
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15
Add this small amount of custard back to the remaining custard and whisk the two together.
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16
Strain the custard through a fine-mesh strainer.
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17
Chill the custard over an ice bath until it comes to room temperature.
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18
Remove the vanilla bean with a fork.
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19
Rinse it, dry it, and save it for another use.
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20
Pour the custard into the molds:
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21
Pour the custard into the molds and refrigerate for at least 6 hours to allow the gelatin to set.
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22
At the restaurant we dip the 2-ounce plastic ketchup cups in hot water to release the custard from the sides of the plastic, unmolding them onto dessert plates.
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23
It is also nice to set the custard into small decorative dishes.
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24
Serving Suggestions:
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25
Serve these custards with fresh passion-fruit, macerated strawberries, raspberries, or blackberries.
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26
Peaches, nectarines, and apricots are also wonderful.
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27
Any thin crispy cookie adds a nice crunch to this luxurious, refreshing, creamy vanilla custard.
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28
Variation:
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29
Herb-infused or Spiced Panna Cotta:
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30
You can infuse the cream with any number of spices or herbs.
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31
Use 4 fresh lemon verbena leaves, a stalk of lemon grass, 3 fresh bay leaves, a small bunch of fresh basil, 1 tablespoon of any good citrus zest, 3 sticks of cinnamon, 4 star anise, 1 tablespoon of aniseed, 12 cardamom pods (crushed), or 1/2 cup of toasted coconut to infuse the hot milk and cream.
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32
Allow the flavors to steep for at least 15 minutes before cooking the custard.
