Panna Cotta (Italian Flan)

• 1 cup heavy cream
• 1 cup whole milk
• 1 vanilla bean, seeded
• 1 1/2 teaspoons unflavored gelatin
• 2 ounces powdered sugar
• dark chocolate sauce
• 6 ounces bittersweet chocolate, chopped
• 3 tablespoons agave nectar
• 1/3 cup hot water

1. In 2 quart saucepan pour in heavy cream, milk and seeded vanilla bean, along with the seeds.
2. Sprinkle the unflavored gelatin powder over mixture and whisk in thoroughly. Let rest for 5 minutes for gelatin to bloom. Then over med heat, bring mixture to a gentle boil, whisk until gelatin is dissolved, about 5 minutes.
3. Whisk in powdered sugar and remove from heat.
4. Remove vanilla bean pod. Strain mixture, if desired.
5. Pour into 6-4oz ramekins and cool on counter for about 15 minutes, then refridgerate for at least 3 hours.
6. To remove set mixture, dip ramekins in hot water 1/2 way up their side for a few seconds, then invert onto a plate.
7. Dark chocolate sauce:
8. Place a glass bowl over top of, resting on a medium saucepan, that contains enough water in the saucepan to heat bowl. Bring water to a simmer, add chocolate, stir until melted. Whisk in agave nectar and 1/3 cup of hot water. Heat and stir until smooth.
9. Circle Panna Cotta on plate with sauce, or drizzle over the top.

heavy cream, milk, vanilla bean, unflavored gelatin, powdered sugar, chocolate sauce, bittersweet chocolate, nectar, water

Taken from www.food.com/recipe/panna-cotta-italian-flan-499230 (may not work)