Vanilla Bean Panna Cotta

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 0.5 cup Granulated sugar
• 2.25 teaspoons Unflavored powdered gelatin
• 1 whole Vanilla bean
• 3 tablespoons Cold water
• 1.5 cups Fresh raspberries
• 2 tablespoons Powdered sugar
• 1 teaspoon Lemon juice
• 1 pinch Salt

Instructions

1. 1

   Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 to 10 minutes until softened.

2. 2

   In a medium saucepan, combine the heavy cream, milk, and granulated sugar over medium heat.

3. 3

   Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream mixture.

4. 4

   Heat the mixture until it just begins to simmer, then remove from heat immediately; do not let it boil.

5. 5

   Whisk the bloomed gelatin into the warm cream until completely dissolved, then remove the vanilla pod.

6. 6

   Pour the mixture into 6 ramekins and refrigerate for at least 4 hours, or until completely set.

7. 7

   To make the coulis, blend the raspberries, powdered sugar, and lemon juice until smooth, then strain through a fine-mesh sieve.

8. 8

   Run a thin knife around the edge of each ramekin to unmold the panna cotta onto plates and drizzle with the berry coulis.