Panna Cotta

By ejpusateri@gmail.com

Recipe from Jean Tippenhauer - pastry chef at Coco Pazzo

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Ingredients

3 1/2 qt. heavy cream
1 qt. milk
450 gm. XX sugar (1 lb.)
vanilla beans
14 sheets of gelatin (28gm.)

Details

Servings 40

Preparation

Step 1

Mix cream and milk, split vanilla beans put on low flame boil. Dissolve 14 sheets of gelatin in cold water. Melt hot double boiler, pour into cream. Mix and strain; put in ice water bath-cool
Chill.