Updated: Dec 24, 2020
Difficulty: Low Preparation: 15 min Cooking: 15 min
Portion: 4 People
For # 4 - 150 ml Stamps Fresh liquid cream 500 ml Vanilla bean or 5 Vanilla liquid drops Jelly in sheets 8 g Sugar 80 g
First put the gelatine leaves in cold water for 10-15 minutes.
Cut the vanilla pod lengthwise and extract the seeds by scraping with the tip of a knife.
Put in in a saucepan the liquid cream, then pour the sugar flavored with vanilla seeds or drops; heat everything on low heat, but without boiling; then when the cream has come to a boil, turn off the heat and remove the vanilla seeds. When the gelatin has softened, drain it without squeezing excessively, then dip it in the saucepan with the hot liquid cream.
Stir with a wooden spoon or a hand whisk until the gelatin has completely dissolved; there must be no lumps.
At this point, take 4 molds with a capacity of 150 ml and pour the Panna Cotta. Once the 4 molds are filled, put the Panna Cotta in the refrigerator to harden for at least
Before serving to add a better unmold, dip each mold for a few moments in boiling water. Then turn out the Panna Cotta immediately on each serving dish: serve your Panna Cotta with caramel, with melted chocolate, or with a fruit sauce.
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