Vanilla Bean & Orange Blossom Panna Cotta

   Panna Cotta in a Italian translates to "cooked cream". This recipe is loaded with vanilla bean seeds and orange blossom. It's a decadent, crowd pleasing dessert that you could just about top with anything. Chocolate, hazelnut sauce, strawberry compote- let your imagination take you wild.     Ingredients:    1 Cup Half & Half     2 T Cold Water     2 Cups Heavy Whipping Cream    1/4 cup Sugar    1 T Unflavored Gelatin     Seeds of 1 Vanilla Bean    2 T Orange Blossom     Directions:    Pour half & half and gelatin into a small bowl and stir. In a saucepan heat heavy cream and sugar to a soft boil. Once heavy cream mixture is at a soft boil, pour it over the half & half gelatin mixture. Cook for 1 minute on low heat and add in vanilla bean seeds and orange blossom. Grease small ramekins or serving bowls with canola oil and fill up to desired amount. Only grease the serving bowls if you plan on removing the panna cotta out of the mold for plating purposes. Let panna cotta cool and cover with plastic wrap and store in the fridge for 5 hours or over night.        

 Panna Cotta in a Italian translates to "cooked cream". This recipe is loaded with vanilla bean seeds and orange blossom. It's a decadent, crowd pleasing dessert that you could just about top with anything. Chocolate, hazelnut sauce, strawberry compote- let your imagination take you wild. 

Ingredients:

1 Cup Half & Half

2 T Cold Water

2 Cups Heavy Whipping Cream

1/4 cup Sugar

1 T Unflavored Gelatin

Seeds of 1 Vanilla Bean

2 T Orange Blossom

Directions:

Pour half & half and gelatin into a small bowl and stir. In a saucepan heat heavy cream and sugar to a soft boil. Once heavy cream mixture is at a soft boil, pour it over the half & half gelatin mixture. Cook for 1 minute on low heat and add in vanilla bean seeds and orange blossom. Grease small ramekins or serving bowls with canola oil and fill up to desired amount. Only grease the serving bowls if you plan on removing the panna cotta out of the mold for plating purposes. Let panna cotta cool and cover with plastic wrap and store in the fridge for 5 hours or over night. 

 

 

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