Panna Cotta

Method

1. Soak the gelatin sheets in a bowl of cold water.
2. Split the vanilla bean, scrape out the seeds and pulp, and add them to the cream along with the pod.
3. In a saucepan, combine the sugar and cream. Stir to start dissolving the sugar.
4. Place the saucepan over low heat. Stir continuously until the sugar is dissolved and the vanilla releases its aroma. Use a thermometer.
5. When the gelatin is soft, squeeze it out and set aside.
6. Once the cream reaches 83–85°C, remove from heat (do not boil).
7. Add the gelatin to the hot cream and stir for at least 3 minutes until fully dissolved and well combined.
8. Strain the mixture through a fine sieve into a bowl to remove vanilla seeds and pod.
9. Prepare serving cups by wetting them with cold water (this prevents the panna cotta from sticking).
10. Pour the mixture into the cups. Optionally add raspberry syrup at the bottom and along the sides for a decorative effect.
11. Cover the cups with plastic wrap and refrigerate for at least 4 hours to set.
12. To unmold, dip the cup in warm water, gently loosen the edges with a spatula, and invert onto a plate.
13. Garnish with amarena cherry syrup and a whole amarena cherry, or any topping of your choice.