Vanilla Bean Panna Cotta
A rich and creamy dessert that has the most attractive wobble in the world if done right..
Servings: 4 Ramekins
Ingredients
- 300 ml Double cream
- 300 ml Whole milk
- 85 g Caster sugar
- 1 tsp Vanilla bean paste
- 9 g platinum gelatin, about 5 sheets
Instructions
- Combine the milk, cream, sugar and vanilla bean paste in a pan and bring to a simmer. Keep an eye and make sure it doesn't boil. Stir occasionally
- Soak your gelatin sheets in cool water
- When your milk/cream mix comes to a simmer, remove it from the heat.
- Add your gelatin to the milk/cream mix and stir continuously until dissolved.
- Pour the milk/cream mix into 4 ramekins and allow to cool to room temperature
- stick in the fridge overnight
- When ready take a sharp knife and put it over a naked flame to heat up the blade. Slowly go around the edge of the ramekins to break the seal between the Panna Cotta & the ramekin. Place your plate on top of the ramekin and turn it upside down. Give a small but firm shake and you should here a very satisfying sound from the ramekin as the Panna Cotta releases.
- Serve with berries and a freshly made coulis