Peanut butter and Jelly Panna Cotta

by Fortunato Nicotra, Executive Chef at Felidia

Peanut butter and Jelly Panna Cotta

Serves 6

2 cups of heavy cream
1/2 cup sugar
1 vanilla bean
2 sheets of gelatin
6 tablespoons of peanut butter
12 tablespoons of Concord grape jam

Bring 1/2 cup of the cream, sugar, and vanilla bean to a boil.
Remove from heat and cool to room temperature.
Soak the gelatin in 4 cups of cold water until soft, about 3 to 4 minutes. Drain with a small sieve and add to hot cream mixture.
With a paring knife, open the vanilla bean and scrape seeds into cream mixture. Then strain the mixture through a sieve and let cool.

Whip 1 1/2 cups of heavy cream until stiff, and fold whipped cream into the cooled and strained cream mixture. Place 1 tablespoon of peanut butter into the bottom of 6 4-ounce cups. Add 1 tablespoon of Concord grape jam on top of the peanut butter. Pour in the panna cotta and allow to cool for 1 to 2 hours. When panna cotta is cool, bring the remaining Concord grape jam to a boil and spread the melted jam on top of each panna cotta. Place in the refigerator for at least 2 hours or overnight. Invert and serve.