Vanilla Almond Panna Cotta Recipes

Steps:

• In a small bowl, combine the water and gelatin and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered, 2 hours.
• Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.
• To serve panna cotta, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups). Surround each panna cotta with berries and satin chocolate sauce.

Steps:

• In large bowl, add gelatin to cold milk and let soften.
• In saucepan, combine whipping cream, second amount of milk, sugar and vanilla and bring to a boil. Pour over gelatin mixture and stir until completely dissolved. Set bowl over very cold water and chill 1/2 hour, stirring occasionally, until almost set. Pour mixture into 8 individual 1/2 cup ramekins and store in fridge until completely set. Cover with plastic wrap if making the night before.
• To serve, quickly dip ramekins in warm water to loosen sides. Invert onto individual serving plates and shake to release. Cut fruit into small pieces and arrange on each plate around panna cotta. In the photo in the cookbook, they have a small pile of each kind of fruit around the panna cotta.

Steps:

• Pour 1/3 cup of milk into a small measuring cup and stir in the gelatin powder. Set aside. LIGHTLY oil a paper napkin and with a very light touch, wipe the inside of a glass pie plate or 6 custard ramekins.
• In a saucepan, stir together the heavy cream, 1/2 cup evaporated milk (or regular milk) and sugar, and set over medium heat. Bring to a full boil, watching carefully and stirring near constantly, as the cream will quickly rise to the top of the pan.
• Pour the gelatin and milk mixture into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly.
• Remove from heat, stir in the almond and vanilla extracts and pour into six individual ramekin dishes or pie plate.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
• NOTES:
• ~My local Whole Foods sells this with berries mixed in the dish. I suggest putting a few in the bottom of the dish, pouring the mixture over it and letting it set in the fridge for almost an hour and a half. Then put a few more berries on top to "rest" into the panna cotta as opposed to simply on top.
• ~A few reviews from the allrecipes site mentioned the gelatin mix separating during cooling in the fridge. The best way that I have found to avoid this is after you have stirred in the extracts and before pouring into the dishes, pour the mixture into a glass Pyrex bowl or a heat safe jug. Gently move the dish in a water bath while stirring the mixture with a spoon to cool it completely before pouring into the serving dishes. By cooling the mixture quicker, I believe it gives it less time to separate.
• ~Experiment with the flavors! Try adding some expresso to the mix and sprinkling it with cinnamon, or adding in some orange/lemon zest to the dish. Enjoy!