Ingredients
- 300 ml Double cream
- 200 ml Whole milk
- 40 g Caster sugar
- 3 Gelatine leaves
- 2 tsps Vanilla bean paste
Instructions
- Soak the gelatine leaves in cold water for at least five minutes.
- Place the cream, milk, vanilla paste and sugar into a pan and bring to a simmer. Do not boil.
- Squeeze the water out of the gelatine leaves, they should now be soft.
- Add them to the pan and take off the heat. Stir until the gelatine leaves have dissolved. This should be almost immediately.
- Put some icy water into the sink and place the pan into it, be sure to stir every so often. This will cool the panna cotta down quickly.
- Divide the mixture into ramekins or foil cups.
- Chill in the fridge for at least 2 hours.
- Optional serving: raspberry coulis and berries.
Nutrition
Calories: 320kcal
