Panna Cotta (Italian Flan) - cooking recipe

Ingredients

1 cup heavy cream
1 cup whole milk
1 vanilla bean, seeded
1 1/2 teaspoons unflavored gelatin
2 ounces powdered sugar
dark chocolate sauce
6 ounces bittersweet chocolate, chopped
3 tablespoons agave nectar
1/3 cup hot water

Preparation

In 2 quart saucepan pour in heavy cream, milk and seeded vanilla bean, along with the seeds.
Sprinkle the unflavored gelatin powder over mixture and whisk in thoroughly. Let rest for 5 minutes for gelatin to bloom. Then over med heat, bring mixture to a gentle boil, whisk until gelatin is dissolved, about 5 minutes.
Whisk in powdered sugar and remove from heat.
Remove vanilla bean pod. Strain mixture, if desired.
Pour into 6-4oz ramekins and cool on counter for about 15 minutes, then refridgerate for at least 3 hours.
To remove set mixture, dip ramekins in hot water 1/2 way up their side for a few seconds, then invert onto a plate.
Dark chocolate sauce:
Place a glass bowl over top of, resting on a medium saucepan, that contains enough water in the saucepan to heat bowl. Bring water to a simmer, add chocolate, stir until melted. Whisk in agave nectar and 1/3 cup of hot water. Heat and stir until smooth.
Circle Panna Cotta on plate with sauce, or drizzle over the top.