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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In 2 quart saucepan pour in heavy cream, milk and seeded vanilla bean, along with the seeds. | 2. Sprinkle the unflavored gelatin powder over mixture and whisk in thoroughly. Let rest for 5 minutes for gelatin to bloom. Then over med heat, bring mixture to a gentle boil, whisk until gelatin is dissolved, about 5 minutes. | 3. Whisk in powdered sugar and remove from heat. | 4. Remove vanilla bean pod. Strain mixture, if desired. | 5. Pour into 6-4oz ramekins and cool on counter for about 15 minutes, then refridgerate for at least 3 hours. | 6. To remove set mixture, dip ramekins in hot water 1/2 way up their side for a few seconds, then invert onto a plate. | 7. Dark chocolate sauce: | 8. Place a glass bowl over top of, resting on a medium saucepan, that contains enough water in the saucepan to heat bowl. Bring water to a simmer, add chocolate, stir until melted. Whisk in agave nectar and 1/3 cup of hot water. Heat and stir until smooth. | 9. Circle Panna Cotta on plate with sauce, or drizzle over the top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
milk	1	cup		148.84	11.6632	7.686	7.9788
vanilla bean	1		seeded	-	-	-	-
gelatin	1 1/2	1/2	unflavored	-	-	-	-
sugar	2	ounces	powdered	220.5591	56.5686	0.0	0.0
chocolate	6	ounces	bittersweet chopped	1017.198	78.0759	13.2508	72.5136
agave nectar	3	tablespoons		-	-	-	-
hot water	1/3	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.