Panna Cotta (Italian Flan)

Name: Panna Cotta (Italian Flan)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 cups, 6 serving(s)
Ingredients: 1 cup heavy cream; 1 cup whole milk; 1 vanilla bean, seeded; 1 1/2 teaspoons unflavored gelatin; 2 ounces powdered sugar; 6 ounces bittersweet chocolate, chopped; 3 tablespoons agave nectar; 1/3 cup hot water

Submitted by arroz241_11561377

"I got this recipe off the internet, but haven't tried it yet. I thought I'd put it here for safe-keeping and easy access. Prep and cooking time do not include refridgeration time, and is a guesstimate."

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Ready In:: 35mins
Ingredients:: 8
Yields:: 3 cups
Serves:: 6

ingredients

1 cup heavy cream
1 cup whole milk
1 vanilla bean, seeded
1 ¹⁄₂ teaspoons unflavored gelatin
2 ounces powdered sugar
dark chocolate sauce
6 ounces bittersweet chocolate, chopped
3 tablespoons agave nectar
¹⁄₃ cup hot water

directions

In 2 quart saucepan pour in heavy cream, milk and seeded vanilla bean, along with the seeds.
Sprinkle the unflavored gelatin powder over mixture and whisk in thoroughly. Let rest for 5 minutes for gelatin to bloom. Then over med heat, bring mixture to a gentle boil, whisk until gelatin is dissolved, about 5 minutes.
Whisk in powdered sugar and remove from heat.
Remove vanilla bean pod. Strain mixture, if desired.
Pour into 6-4oz ramekins and cool on counter for about 15 minutes, then refridgerate for at least 3 hours.
To remove set mixture, dip ramekins in hot water 1/2 way up their side for a few seconds, then invert onto a plate.
Dark chocolate sauce:
Place a glass bowl over top of, resting on a medium saucepan, that contains enough water in the saucepan to heat bowl. Bring water to a simmer, add chocolate, stir until melted. Whisk in agave nectar and 1/3 cup of hot water. Heat and stir until smooth.
Circle Panna Cotta on plate with sauce, or drizzle over the top.