For a lighter, milkier texture although the flavour isn't quite as rich replace 100 ml of cream with full fat milk. (An Italian chef once told me, that panna cotta should jiggle like a pretty lady's breast), I don’t know if he was right but you need your Panna cotta’s to have a proper wobble yet firm enough to hold the shape.
Makes 6 Panna cotta’s
How to make:
Take 6 panna cotta pots or ramekins (lightly greased with a light oil). If you want to serve the panna cotta without turning it out use glasses.
Cut the vanilla pod lengthways with a sharp knife, then scrape the seeds from inside. Pour the single cream into a pan. Add the seeds and pod to the cream. Warm the cream gently over a low flame but do not boil. Once warm remove from the heat and let it rest for 10 minutes for the vanilla to fully flavour the cream.
Soak the gelatine sheets in a bowl of cold water for 5 minutes or until they are soft and floppy.
Take the vanilla pod out of the cream and put the pan back on a low heat. Add the sugar and stir until it has dissolved.
Squeeze the water from the gelatine sheets and put them into the warming cream. Stir until they have dissolved. Remove the pan from the heat and stir in the whipped cream.
You can then pour the mixture into your pots or glasses, once cool cover the pots with cling film and put into the fridge for three to four hours.
To serve, turn the Pan cotta out, dip the pots for a few seconds in boiling water and then hold the plate on the top the pot and turn them both over together, a tap or little shake should make the Panna cotta come out of the pot. It should spread a little and be wobbly
Serve as it is or with some sharp seasonal fruit or honey.
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