DASH. OF. THIS. AND. THAT

 

SOFT AS A CLOUD PANNA COTTA

 

This is a combination of my favorite panna cotta recipes. It is ethereal and unlike any other dessert. It pairs well with a maple balsamic reduction and seedless champagne grapes.

 

Ingredients:

2 teaspoons unflavored gelatin powder (not full packet)

3 tablespoons cold water

1 cup half and half

1/ cup sugar

1 vanilla bean pod split and scraped

1 1/2 cups buttermilk

 

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1.  The gelatin must be bloomed properly for smoothness. Sprinkle gelatin onto cold water in a                  measuring cup and let bloom for 5 minutes.

2.  In the meantime bring the half and half, sugar, vanilla scrapings and pod to a boil. Remove from           heat and remove vanilla pods.

3.  Stirring constantly add 4 tablespoons of hot milk mixture to the gelatin. Then stir the tempered            gelatin into the remaining hot milk mixture. Set aside until slightly cooled.

4.  In a slow and steady stream constantly stir in the buttermilk . Strain and pour into serving                    dishes, refrigerate for at least 4 hours.

5.  Serve with a drizzle of Maple Balsamic Glaze (see recipe) ,champagne grapes and a sprig of mint.