Last week’s, but still, yummy.

Panna Cotta
2 1/2 tablespoons gelatin (I’m going to use less next time)
1 cup whole milk
3 cups heavy cream
1/2 cup sugar
1 vanilla bean
1/8 teaspoon salt

Bloom the gelatin in half a cup of the milk.

Cut the vanilla bean in half.

Put remaining milk, cream, and vanilla bean in sauce pan over medium heat and bring to a boil, whisking.

Once the milk has just come to a boil, remove from heat, and whisk in the bloomed gelatin and milk. Whisk in the salt.

Remove the vanilla pod pieces. (Rinse them thoroughly in hot water, allow to dry for two days, and then place dried pod in container of sugar (I use the empty container in which the vanilla beans come in). Let sit for a bit, and you now have vanilla sugar.

Pour mixture into 6 to 8 ramekins.

Cool for several hours.

The problem I’m having with this recipe is that because it uses gelatin as a thickener and not egg or corn starch, it thickens as it cools, so all the vanilla floats to the bottom of the container, so you have to mix it up to evenly disperse the vanilla bean specks.

I know. Tragic.