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
- In 2 quart saucepan pour in heavy cream, milk and seeded vanilla bean, along with the seeds.
- 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.
- Whisk in powdered sugar and remove from heat.
- Remove vanilla bean pod. Strain mixture, if desired.
- Pour into 6-4oz ramekins and cool on counter for about 15 minutes, then refridgerate for at least 3 hours.
- To remove set mixture, dip ramekins in hot water 1/2 way up their side for a few seconds, then invert onto a plate.
- Dark chocolate sauce:
- 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.
- 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)