Caramel Vanilla Bean Panna Cotta

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Recipe from my Pastry Demo at the Historical Lewes Farmers Market with Henry Bennett of Bennett Orchards

Ingredients:

80g Honey
80g Maple Syrup
80g White Granulated Sugar

1 Vanilla Bean - split & scraped
1 Tonka Bean - grated
1 Cinnamon Stick - toasted

500g Heavy Cream
5g Salt

6 each Silver Gelatin Sheets - bloomed
OR 2 tsp. Powdered Gelatin
1 tsp. Vanilla Paste

500g Oat Milk

Instructions:

• Bloom Gelatin in water, in a bowl and set aside.
  

• Caramelize Maple Syrup, Honey, Sugar, and Vanilla Bean, grated Tonka Bean, and Cinnamon Stick until smoking.
  

• Deglaze with Heavy Cream, adding a little at a time, allowing the mixture to smoke up and then stir before adding more. Add the rest of the Cream and bring the mixture to a simmer, ensuring all the Caramel is dissolved into the Cream.

• Whisk in the bloomed Gelatin, Salt, and Vanilla Paste. Remove from heat and stir in Milk.
  * Can allow infusion to sit for a few hours, or overnight, before proceeding with the recipe for a stronger flavor.
  

• Pour into serving vessels and carefully place in refrigerator. Allow 3-4 hours to fully set. Depending on thickness it may need longer.

Added to the Panna Cotta at the Demo:

• Bennett Orchard Peaches

• Brown Butter Oat Streusel

• Cream Cheese Whipped Cream

Note you can add anything you think would be delicious!