By Tracey Ceurvels, contributing writer
“Vanilla or chocolate?” People have their (strong) preferences. “But why not both?” I ask. Yet still, I have a penchant for vanilla. Its delicate, pure, aromatic flavor is just the perfect enhancement for the many desserts I like to make, including ice cream, cakes, cookies and panna cotta. And while I used to slice open vanilla pods and scoop out the seeds within, I recently came across a product that offers the next best thing and is much easier to cope with: Neilsen-Massey Pure Vanilla Bean Paste (available at Dean & DeLuca markets).
I incorporated this paste into a summery dessert that, thankfully in this heat wave, doesn’t require you to turn on the oven (only the stovetop). You may substitute vanilla extract (though never, vanilla “flavoring,” which is not recommended) for the paste.
Panna Cotta
Serves 8
Panna cotta means “cooked cream” in Italian. It works as a creamy, chilled base for serving colorful summer fruits: blueberries, raspberries, chopped peaches, cherries or strawberries. Or enjoy it solo; the vanilla bean paste not only adds flecks of vanilla, but also a rich, fragrant flavor.
You’ll need 8 1/2-cup ramekins (available at Dean & DeLuca SoHo 212.226.6800 x2 to order). They’re well worth the purchase, as the panna cotta makes a popular dinner party dessert.
Ingredients:
1 tablespoon unflavored gelatin
2 tablespoons cold water
2 cups whipping cream
1 cup half and half
1/3 cup sugar
2 teaspoons Neilsen-Massey Pure Vanilla Bean Paste
Make the Panna Cotta:
In a small saucepan, add gelatin to the cold water and let stand for a few minutes to soften. Heat the gelatin mixture over low heat until it dissolves. Remove pan from heat. In a medium saucepan, add cream, half and half, and sugar and bring to a boil over medium to high heat, while stirring. Remove pan from heat and stir in gelatin mixture and vanilla bean paste. Divide mixture evenly among eight ramekins and cool to room temperature. Refrigerate ramekins, covered, preferably overnight, but at least 6 hours.
Just before serving, dip each ramekin into a bowl of hot water for a couple of seconds. Run a thin knife around the edge of each ramekin and invert onto an individual plate. Serve with fresh fruit or sauce of your choice.
