Tomorrow will be my birthday. Ouch… another year, another wrinkle;-( and to make matter worse I will be returning back to work on Monday. I really love teaching, but getting up so early to be at school at 7:15 is hard!!! and I am not looking forward to it. I am sure that I am not the only one.
Because my birthday fell on Monday and my husband is on Friday, we had a few friends over for hors d’oeuvres on Saturday. Not a big fuss, just a few friends we had not seen over the summer and the chance to catch up. Of course, we needed to have food… because a party at the Wagner’s is never without food so I prepared a few things.
On the menu we had:
- Beef tenderloin
- Marinated Shrimps
- Lasagna cupcakes
- Wonton purse,
- Texas caviar
- Tomato Caprese
- Deviled Eggs
- and for dessert, mini chocolate darlings, and vanilla Panna cotta.
I love to entertain and have friends over, but because it was so so nice on Saturday and I wanted to enjoy my pool for a while, I decided to do easy things for dinner. And it was the same with my desserts, i did not want to spend an hour making desserts so I decided to make mini chocolate darlings that cooked in 12 minutes and vanilla panna cotta ( less than 5 minutes).
Today I will share the recipe of Vanilla Panna Cotta. It is so so easy to make, it costs nothing and, and it is decadent;-)
Basically, the perfect dessert;-)
Ingredients for 12 size cupcakes or about 20 shot glasses:
- 2 1/2 cup of heavy cream
- 1/4 cup of sugar
- 1 vanilla bean
- 1 envelope of gelatin from Knox
- 1 tbsp of water
- Empty the content of the envelope into a small bowl. Add 1 tbsp of water and stir. Set it aside to let the gelatin thickens.
- Pour the cream and the milk into a small saucepan and set it aside.
- Meanwhile place the vanilla bean onto a cutting board,
- and with a sharp knife, open the side of the bean as shown.
- With the knife, or the spoon scrape the inside of the bean to get the seeds.
- Empty the seed into the cream. Throw the opened bean as well.
- Cook the cream until it comes to boil.
- Add the gelatin, turn the heat down and cook for another 5 minutes until the gelatin has completely dissolved.
- Sieve the mixture into a very fine sieve to remove some of the vanilla bean residue.
- Pour the mixture into a recipient of your choice. Sometimes I use my fancy flexipan, but today I used small shot glasses for a fun display.
- Place the panna cotta in the fridge for at least 6 hours. You may also place them into the freezer so that they will congeal much faster.
- Decorate as you wish. I chose the place a fresh raspberry but you could add a fresh fruit coulis instead or chocolate ….
- Enjoy!!! And it is okay to have more than one;-)))
If you decide to use a flexipan, freeze the panna cotta and unmold it as it is forzen, it will be much easier to remove from the flexipan;-)
Bon Appetit and Happy Cooking!!!
One thought on “Vanilla Panna Cotta”
Happy birthday Cecile! I hope you have a wonderful day.
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