Italian Panna Cotta

Ingredients

• •500 ml Heavy cream
• •1 teaspoon Salt
• •1 pod Vanilla
• •10 g Gelatin
• •0.5 teaspoon Black pepper
• •2 tablespoons Olive oil
• •3 cloves Garlic
• •1 medium Onion

Instructions

1. 1

   Bloom gelatin in cold water for 5 minutes until softened.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

2. 2

   Heat heavy cream with sugar and vanilla bean (or extract) until simmering.

   💡 The setting.

3. 3

   Remove from heat. Stir in bloomed gelatin until completely dissolved.

   💡 Let the crust develop before flipping.

4. 4

   Strain mixture through a fine mesh to remove any lumps.

   💡 Toast until raw smell disappears.

5. 5

   Pour into individual molds or ramekins. Refrigerate for at least 4 hours.

   💡 Low and slow yields tender results.

6. 6

   To unmold: dip molds briefly in hot water and invert onto plates.

   💡 Taste and adjust salt last.