Vanilla bean panna cotta
|1||cup creme fraiche|
|2||teaspoons powdered gelatin, softened in 2 tablespoons cold water|
|Fresh mint (for garnish, optional)|
2. Add the gelatin mixture and stir well. Remove from heat.
3. Remove vanilla bean. Cut it in half lengthwise and scrape the seeds into the half-and-half mixture. Return vanilla bean to the pot. Let the mixture cool to room temperature.
4. Ladle the mixture into the ramekins. Cover with plastic wrap. Refrigerate for at least 6 hours, preferably overnight.
5. To serve, invert each ramekin over a dessert plate and wiggle the ramekin to unmold. Garnish with berries and fresh mint, if using. Adapted from “A Platter of Figs and Other Recipes’’