Method

To make panna cotta: Place the gelatin leaves in ice cold water to bloom and set aside. (After blooming, gelatin leaves should be 4X their original weight.)  In a large saucepan combine cream, milk, granulated sugar, and scraped vanilla beans and pods.  Bring mixture to a boil.  Remove from heat, stir in bloomed gelatin, and strain with chinois.  Cool in ice bath and store for later use, or if using molds, pipe at this time.

To make ice cream: In a spice grinder, pulverize Kokuto brown sugar to a fine powder.  In a large saucepan, cook 100g of the Kokuto to caramel.  Whisk in cream, milk, another 100g of Kokuto, and glucose.  Bring to a boil.  Make a liaison with the yolks and remaining 100g of Kokuto.  Temper liaison with hot cream mixture.  Cook to nappe, strain with chinois, and cool in ice bath.  Age anglaise for 24 hours prior to spinning.

Contributor:  Yosuke Suga: Executive Chef, L’Atelier de Joël Robuchon at the Four Seasons Hotel, New York

Courtesy of New York Mutual Trading Company and Teuwen One Image

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