Fromage Blanc Panna Cotta

• Scant 1/2 cup (112g) heavy cream
• 1/2 teaspoon powdered gelatin (or 2.25g sheet gelatin; see page 276)
• 1/4 cup (50g) sugar
• 1/2 vanilla bean, split and scraped
• 8 ounces (225g) fromage blanc
• Port-Poached Rhubarb (page 248)
• Rhubarb Pickles (page 249)
• Blackberries
• Crispy Almond Phyllo (page 211)

1. Line an 8 x 4-inch loaf pan with plastic wrap.
2. Pour a couple of tablespoons of the cream into a small bowl and sprinkle the gelatin over the surface.
3. Let it sit for about 1 minute, then microwave for 45 seconds or heat gently in a saucepan until melted.
4. Put the remaining cream, the sugar, and the vanilla pod and seeds in a small saucepan and bring to a boil over medium-high heat.
5. Add the cream and gelatin and stir.
6. Put the cheese in a heatproof bowl and pour in the hot cream.
7. Emulsify with an immersion blender.
8. Strain through a fine strainer.
9. Pour the panna cotta mixture into the prepared pan and chill overnight.
10. Unmold the panna cotta.
11. Slice into rectangles and use a spatula to transfer it to dessert plates.
12. Garnish each with a few batons of rhubarb, a few blackberries (it looks nice when you cut the blackberries in half), and a shard or two of the crispy phyllo.
13. Drizzle a few drops of the port poaching liquid on the plate.
14. You could serve the panna cotta with the almond phyllo and just fresh berries, or pair it with the Strawberry-Rhubarb Compote (page 250).
15. If you want, you could replace the almond phyllo with a thin, crisp store-bought cookie, but the phyllo is so easy to make.

heavy cream, powdered gelatin, sugar, vanilla bean, fromage blanc, rhubarb, rhubarb pickles, blackberries

Taken from www.epicurious.com/recipes/food/views/fromage-blanc-panna-cotta-376774 (may not work)