coconut milk panna cotta

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!