Quattro's peanut butter panna cotta
makes 12 servings
3 cups heavy cream
8 oz. peanut butter
1/2 cup sugar
1 vanilla bean
4 gelatin sheets (silver)
Bring cream, vanilla bean, peanut butter and sugar to a boil. Put the gelatin over ice water and let stand for 5 minutes to soften the gelatin. Remove the cream mixture from the heat and add the gelatin; let cool slightly. Pour the cream mixture into ramekins, dividing equally. Cover and refrigerate; chill until set.
Suggest serving a ramekin with caramelized bananas and chocolate crema on the side.