It's Wednesday and that means we get an advanced look at Time Out's cover story. This week? The 20 rising stars cooking up a storm in kitchens across the city.
And whipping up a delicious recipe in our kitchen today is one of those up and coming chefs: Bite Cafe's Pastry Chef Maggie Laleman.
MAGGIE LALEMAN'S PANNA COTTA RECIPE
Cinnamon and Brown Sugar Panna Cotta
8c heavy cream
1c dark brown sugar
1/2 scraped vanilla bean
2-4 cinnamon sticks
5 sheets gelatin
3c ice water
Bring the first four ingredients to scald over medium heat.
Remove from heat and let infuse until desired strength.
Bring infused cream back up to a scald, meanwhile bloom gelatin in ice cold water.
Once gelatin is bloomed carefully squeeze excess water and whisk into cream mixture one sheet at a time.
Once all gelatin has been incorporated remove mixture from heat and strain.
Pour into desired pan or molds and chill for at least 8 hrs.
Keep refrigerated until ready to unmold.