In this recipe from chef Matt Foley, fragrant vanilla melds with floral notes from orange blossom water and St. Germain to create a custard that will be the hit of any summer dinner party – especially topped with seasonal berries. Don’t be scared if you’ve never made panna cotta at home, Foley insists that it’s suitable for even an inexperienced dessert-maker.
- 2 vanilla beans
- 8 cups heavy cream
- 1 cup sugar
- 1 tablespoon orange blossom water
- 3 ounces St. Germain liqueur
- 8 sheets gelatin
- Split the vanilla beans in half and scrape the paste with the back of a knife.
- In a sauce pan combine the vanilla bean paste with the heavy cream and sugar. Bring to a simmer and remove from heat.
- In a bowl of ice water, bloom gelatin and allow it to sit for two minutes.
- Stir the orange blossom water and St. Germain into the cream mixture.
- Add the bloomed gelatin and stir until dissolved.
- Pour cream mixture into a cake pan or individual serving cups.
- Refrigerate the mixture for two to four hours until it sets.
- Garnish the panna cotta with edible flowers, granola and fresh strawberries.