Doesn't it sound fancy?
Much fancier than vanilla pudding. Which is totally what it is.
But I love me some vanilla pudding. And in this one - I've added a surprise. Hidden blackberries. Cause pudding is just so smooth and opaque, right? You could hide anything in there.
So I chose blackberries. You could choose blueberries. Or raspberries. Or strawberry halves. Any fruit would work, really.
It's like finding a hidden treasure! mmmmm. Edible treasure.
Start off with the vanilla bean. Split it lengthwise and scrape out the seeds.
In a small saucepan, mix the cream, sugar, and vanilla bean seeds and pod.
Bring to a simmer.
Remove from the heat, cover, and let sit for 15 minutes.
After that time is up, mix water with the gelatin in a small bowl. Let sit.
Put the pot back on the heat and bring to a simmer again.
Remove from heat and toss the vanilla bean pod.
Mix the gelatin in the cream mixture.
Pour into four 4-oz ramekins.
Add in the blackberries.
Top with plastic wrap and chill for at least 4 hours.
When ready to serve, use a spoon to scrape around the sides of the ramekins to loosen the panna cotta. Invert onto a plate.
Combine sliced fruit with a few tsp of sugar.
Top the panna cotta with fruit. Serve!
Vanilla Bean Panna Cotta with Surprise Blackberries
Adapted from Food & Wine
2 c. heavy cream
1/2 vanilla bean
1/4 c. sugar
1 heaping tsp powdered unflavored gelatin
1 1/2 tbsp water
1 pt. blackberries
1 nectarine, cut into matchsticks
Using a sharp knife, split the vanilla bean lengthways. Scrape out the seeds with the knife. In a small saucepan, mix together cream, sugar, vanilla bean seeds and pod. Bring to a simmer over medium high heat, stirring occasionally. Remove from heat and cover. Let rest for 15 minutes.
After the 15 minutes is up, take a small bowl. Add in the 1 1/2 tbsp of water. Then sprinkle in the gelatin. Swirl it around to evenly wet the gelatin. Let sit while you put the cream pot back on the stove. Bring to a simmer again and remove from the heat.
Fish out the vanilla bean pod. Stir in the gelatin, until it dissolves in the cream. Pour into four 4-oz ramekins. Place 3 blackberries in each dish. If you don't like a skin to form on the top of your panna cotta, cover with plastic wrap.
Refrigerate for 4 hours.
Using a large spoon, scrape around the sides of the ramekin to pop the panna cotta free. Invert onto a dessert plate.
In a small bowl, mix together the nectarine matchsticks and the rest of the blackberries - halved. Toss with a few tsp of sugar.
Spoon fruit onto the panna cotta. Serve!