Italian for cooked cream, this simple custard-like dessert is a perfect showcase for the sweetness of cream and the complexity of vanilla. The addition of fresh bay leaves lends an interesting herbal note that will make this dessert stand out from the rest. Another cool feature? Panna cotta, like everyone’s favorite jiggly gelatin treats from childhood, can be molded into any shape desired.
- 5 ¼ cups Hood Heavy Cream
- 1 cup sugar
- 1 ½ teaspoons vanilla
- 1 vanilla bean, scraped
- 2 fresh bay leaves
- 9 sheets gelatin
- Place the gelatin sheets in cold water to bloom, one at a time, for 10 min.
- Warm the Hood Heavy Cream in a saucepan but do not let it boil. Add the sugar and stir until everything has melted. Then, add the vanilla, the scraped vanilla beans and the bay leaves, and allow the Hood Cream to steep for 20 minutes.
- Remove the gelatin sheets from the water and lightly squeeze out the water. Add the sheets to the Hood Cream mixture and stir to incorporate.
- Pour the mixture into your desired container and refrigerate until set. Do not cover the panna cotta until it has set completely