this is so tasty and refreshingly light! panna cotta = cooked cream; it orginated in the northern italian region of piedmont. when david told me this is what he chose for our valentine's dessert, i was so excited! i promise that it will be a great start to a sweet weekend! coconut milk panna cotta
adapted from mark bittman
put 1 cup of cream in a medium saucepan and sprinkle 1/4 ounce package of unflavored gelatin over it. let it sit for five minutes. turn heat to low and cook, stirring, until gelatin dissolves completely, about 3 minutes.
cut one vanilla bean in half, lengthwise. scrape out seeds, adding the seeds and bean pod to the pot, along with 1/2 cup of sugar, 1/2 cup more of cream, and 1 1/2 cups of coconut milk. cook over medium heat, stirring, until steam arises. turn off heat, cover, and let steep for 15 to 30 minutes.
remove vanilla bean. pour mixture into 3 large or 6 small custard cups. chill until set, about 4 hours. serve in custard cups, or dip cups in hot water for about 10 seconds, then invert onto plates. serve with papaya on the side.
scrumptious...i want another one, please!