Panna Cotta

By [e-mail]

Recipe from Jean Tippenhauer - pastry chef at Coco Pazzo

Ingredients

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

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.