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How to Make the perfect vanilla panna cotta

Dessert plate featuring a creamy panna cotta, chocolate sorbet, and a sprinkle of crushed nuts.

Are you ready to learn a scrumptious new recipe to add to your repertoire? Impress your friends by making the perfect vanilla panna cotta with the executive pastry chef, Heather Bertinetti at Marea, a New York Times 3-starred restaurant. Check out the recipe below, from the Dairy Show!

Vanilla Bean Panna Cotta

7 1/2 C-Cream (Battenkill)

1C- Sugar

4ea. Vanilla beans

Pinch of Salt

1T- Knox powdered Gelatin

2T Water

Bloom gelatin in about 2T of water. Bring cream, sugar, vanilla, and salt to a boil. Remove the cream mixture from the heat, add the bloomed gelatin to the cream mixture, and stir well to dissolve all of the gelatin. Strain the cream mixture and cool. When you are able to handle the cream mixture add it too molds of your choice. Refrigerate overnight. Panna cotta can be unmolded or served in mold. Serve with lemon verbena sauce and blueberry compote.

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