This recipe was created for Club House for Chefs by: Jill Bartolome, Pastry Chef of Aqui in Houston, TX.
For the Bay Leaf Panna Cotta: Bloom gelatin sheets in ice water. Heat milk, sugar, and Club House Bay Leaves in a pot until simmering. Turn off the heat and let the Club House Bay Leaves steep for 5 minutes. Whisk the bloomed gelatin sheets into the hot milk mixture. Strain out Club House Bay Leaves. Whisk in cold cream.
For Serving: Portion into desired vessel. Allow to set in refrigeration for 4 hours and serve.