Vanilla Bean Panna Cotta



With Fresh Pomegranate and Maui Gold Pineapple

Rpanna cottaecipe by Chef Isaac Bancaco

Serves 10

4 cups heavy cream
1 vanilla bean
1 cup sugar
3 teaspoons unflavored gelatin
1 cup whole milk
1 cup Greek yogurt

10 springs of mint
1/2 Maui Gold pineapple
2 pomegranates, seeds only
1 tablespoon sugar
1 lemon, juice only

Pour the cream into a saucepan. Halve the vanilla bean lengthwise, scrape out all the seeds with a knife, then add seeds and pod to the saucepan. Add 1 cup sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.

In a bowl, sprinkle the gelatin over the milk and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream and mix until dissolved, then stir in yogurt. Divide among 12 four-ounce vessels, cover with plastic wrap and refrigerate until set (about 6 hours).

While the panna cotta sets, dice pineapple, remove pomegranate seeds, and juice the lemon. Combine these ingredients, add 1 tablespoon sugar and let macerate at least 10 minutes. Garnish panna cotta with mint sprig and desired amount of fruit.

TIP: To remove pomegranate seeds without a juicy mess, cut into the fruit, then hold it under water in a large bowl as you pull the seeds from the membrane.


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