Adapted from a recipe by Mario Batali and posted on epicurious.com
- 2 T water
- 1.25 tsp unflavored gelatin
- 2 C whipping cream
- 1.24 cups plain goat's milk
- 1/2 vanilla bean
- 1/2 cup sugar
- High quality balsamic vinegar. You may reduce if you choose.
Pour the 2 tablespoons of water into a small bowl. Sprinkle gelatin over the water. Let stand until softened, about 15 minutes. Whisk 1 cup cream and goat's milk in a bowl to blend. Prepare a large ice bath to put your mixing bowl in to chill the panna cotta. Heat remaining 1 cup cream and 1/2 cup sugar in a small sauce pan, over medium heat. Scrape vanilla grains out of bean into cream, and put husk into sauce pan as well. Bring to a boil, then remove from heat. Whisk in gelatin mixture. Then whisk in reserved milk-cream mixture, and warm, but not to boiling, whisking continuously. Pour all of mixture back into mixing bowl, and place mixing bowl in ice bath. Continue whisking in ice bath, until the panna cotta has returned to room, or slightly below room temperature. Divide among bowls or ramekins, cover and refrigerate over night. DO NOT SKIP ICE BATH. If you do, your panna cotta will separate.
Serve with a teaspoonful of balsamic vinegar/ panna cotta. Instruct guests to tilt vinegar away from themselves, so they don't get too much at one time.
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