Most of my “DishItGirl” friends know I am pregnant. Brian and I are really excited. However, it has changed how I am eating. The first trimester has left me very sick all day everyday. Most of what I am able to eat are carbs and plain foods. Foods like grilled cheese and bagels have become my best friend. I made a batch of this Vanilla Bean Panna Cotta and has been a nice treat. It is light but decadent at the same time.
This dish also gets me excited for spring. It is so close yet so far! Vanilla Bean Panna Cotta is a great make ahead dish that is simple and elegant. I like to use it for Mother’s Day or Easter Brunch. You can also top it with almost any kind of fruit. I love to use macerated strawberries or mango.
In a small saucepan add the cold water and sprinkle the gelatin over. Heat gelatin mixture over low heat until fully dissolved. Remove from heat.
In large saucepan combine the heavy cream, half and half, and sugar. Over medium heat bring to a boil, stirring to help the sugar dissolve. Once the mixture has heated through and sugar has dissolved. Remove from heat.
Stir in the vanilla extract, and gelatin mixture. Add the vanilla beans, stirring to incorporate.
Divide mixture into ramekins. Let them cool to room temperature then put them in the refrigerator to chill, covered for 4 hours or overnight
If you want to serve the panna cotta out of the ramekins Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.