Jacobson cullunary Arts

JACOBSON CULINARY ARTS ACADEMY AT TARPON SPRINGS HIGH SCHOOL

• 1 ½ cups plus 2 Tablespoons heavy cream • ¼ cup sugar • ½ cup of whole milk • 2 teaspoons powered gelatin • 1 vanilla bean split and scraped for seeds

• Zest of mandarin orange

Simple Syrup • ½ cup water • ½ cup sugar • ¼ cup Spring Florida Honey • ½ orange or mandarin juiced • Mandarin orange slices • Star anise

Garnishes:Raspberries Blackberries Valrhona Chocolate Pearls

(optional),

Freshly whipped cream

Directions:

Split vanilla been down middle and scrape out the seeds. Add the cream, milk, sugar, vanilla bean seeds and zest.

Bring just to a boil, remove from heat, cover and let steep for 10 minutes.

Bring a small saucepan of water

to a boil, place 2 tablespoons of boiling water in a small heatproof bowl.

Using a heatproof bowl, combine the hot water and gelatin mix, stirring until dissolved.

Add the dissolved gelatin to cream mixture, stir with spoon and strain through a fine sieve. Cool slightly, pour into little jars or ramekins, and chill for at least 3 hours or 4 hours.

Meanwhile, in a small saucepan, add sugar, star anise, water, honey, mandarin orange juice, Bring to a low boil. Reduce syrup by half over medium heat, stirring often. Remove from heat, chill. Place mandarin slices over set panna cotta, cover with simple syrup, add berries, chocolate pearls and whip cream. Enjoy!