Vanilla Panna Cotta with G****fruit Syrup ( Italian Recipes)

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Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 4
Dessert » Custard » Italian

Ingredients:

****ermilk-Vanilla Panna Cotta with Ginger-G****fruit Syrup and Honey Pearls

Creamy, mildly sweet, delicate vanilla panna cotta has a bit of tang from the ****ermilk, and is given an ethereal halo of lightly sweet honey pearls and tangy-bitter g****fruit. And I finally got to use the calcium chloride and sodium alginate that had been sitting in our cupboard for at least a year! This is so easy to make - both the panna cotta and the pearls - that I'll definitely make them again. The hardest part was actually getting the panna cotta out of the ramekin!

How to make Panna Cotta:

1 1/2 cups heavy cream
1 1/2 cups ****ermilk
1/2 cup sugar
1 vanilla bean
1 1/4 oz envelope gelatin powder

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Step 2:

Sc**** the vanilla bean seeds.

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Step 3:

In a medium saucepan, pour in 1 cup of cream and sprinkle the gelatin on top. Let bloom for 5 minutes.

Turn heat to low lightly whisk until gelatin is dissolved, another 3-5 minutes. Add the vanilla beans and pod, sugar, and remaining cream and ****ermilk. Mix, turn heat to medium, and watch closely until milk starts to steam. When milk steams, remove from heat, put on the lid, and let steep for 15 minutes.

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Step 4:

When done steeping, remove pod and pour into

ramekins. Refrigerate for minimum 4 to 24 hours.

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Step 5: To make the honey pearls: Dissolve 2.25 grams or .079 ounces calcium chloride in 500 grams or 17.6 ounces of water in a large bowl. Set aside. In a medium bowl, blend 1 g or .03 ounces sodium algenate in 100 grams or 3.5 ounces water. Add 100 grams or 3.5 ounces honey. Put honey mixture into a dropper bottle. Drop honey mixture into the bowl with calcium chloride. Let sit for a little over 1 minute, then strain out. Rinse with water and serve (pearls keep at least 30 minutes).