Fennel Panna Cotta

Giovanna from MasterChef?

http://ladyfaceblog.blogspot.com/2013/10/fennel-panna-cotta-with-spiced-pears.html

• • 2 cups half and half (or 1 cup whole milk and 1 cup heavy cream)

  • 1/2 of a bulb of fennel, thinly sliced (about 1 cup)

  • 1/4 cup sugar

  • 1/2 tsp fennel seeds (not pictured)

  • 1 1/2 tsp unflavored powdered gelatin

Method:

• 1. Combine all Panna Cotta ingredients, except the gelatin, in a medium sauce pan.

  2. Bring the mixture to a boil over medium heat, being sure to stir occasionally so the cream doesn't scorch.

  3. When the mixture comes to a boil, remove it from the heat, cover, and let sit 20 minutes. This will infuse the cream with the flavor of the fennel and the fennel seed!

  4. After steeping for 20 minutes, make sure the mixture is still warm to the touch, and then strain the mixture using a fine mesh sieve. Be sure to reserve the cream and discard the strained fennel and fennel seeds, not the other way around (we've all been there!). I like to strain directly into a measuring cup to make pouring the cream neat and easy!

  5. Add the gelatin to the cream, being sure to stir constantly as you add it. Mix with a fork or whisk until the gelatin is thoroughly mixed into the cream.

  6. Pour the cream mixture into 4 cups or ramekins, being sure to divide it evenly between the 4 vessels.

  7. Put the cups into the refrigerator and let set for at least 4 hours, or overnight.