Vanilla Panna Cotta

Panna Cotta is a custard dessert that usually has some kind of flavouring added to it. Ours ended up as a more flavourful custard then a pot de creme or crème brûlée, the taste was light with a more complex palate because of the citrus.

Formula: yields 6 souffle cups
2 Vanilla beans, each
340 g Sugar
1 L 680 ml Heavy cream
1 Orange zest
480 g Whole milk
18 g Gelatin powder, can use sheet gelatin as well

MOP:

• Get an ice bath ready
• Split vanilla beans and scrape seeds into the sugar.
• In a sauce pan heat heavy cream, vanilla-sugar mixture, vanilla pod, and orange zest. Bring to a scald and then remove the vanilla pod.
• While this is scalding, bloom your gelatin.
• Add the gelatin to the heated cream mixture, to dissolve.
• Remove mixture from heat and stir over an ice bath to cool and thicken. 
• When the mixture has thickened to a pouring consistency pour into souffle molds, or other mold of your choice.