Don’t you just love desserts with visible vanilla bean seeds? Like creme brulee or this splendid vanilla bean panna cotta?
An Italian Treat
It was The Daring Bakers group that encouraged me to make my first panna cotta years ago. I had never eaten this Italian dessert, which translates to cooked cream, till I created my own. For this recipe, the silky, egg-free custard that characterizes panna cotta, was thickened with gelatin and flavored with white chocolate and Nieslen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste. Half of the panna cotta were topped with a raspberry sauce and the others with fresh berries and mint. A veritable hit with the two pickiest members of the household!