Panna Cotta prepared by Chef Jon Paul

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CHEF JON PAUL
Le Cordon Bleu College of Culinary Arts
www.LeCordonBleu-Scottsdale.com
http://www.chefs.edu

Panna Cotta

12- 4 oz portions

INGREDIENTS

1.5 cups heavy cream
1.5 cups milk or almond milk
.5 cup sugar
1 oz dark rum
2 teaspoons geletin
2 SPLIT VANILLA BEAN

SPRINKLE GELATIN OVER RUM - LET REST 10 MINUTES.

BRING HEAVY CREAM AND SUGAR TO A BOIL WITH THE VANILLA BEAN.

TAKE OFF HEAT PUT IN A STAINLESS STEEL BOWL OVER AN ICE BATH ADD GELATIN AND RUM.

COOK UNTIL VANILLA SPECKS ARE SUSPENDED IN LIQUID.

POUR INTO MOLDS.

SERVE CHILLED THE FOLLOWING DAY.