You will need
4 gold-strength gelatine leaves (8 g)
750 ml thickened cream (35% milk fat)
300 ml milk
160g caster sugar
1 vanilla bean, halved and seeds scraped
Method
1. Soak the gelatine in iced water until softened. (If you are using powdered gelatine, place in a small bowl and mix with two teaspoons of cold water to soften).
2. In a saucepan, combine the cream, milk and sugar and vanilla bean and seeds. Stir and bring to a simmer. Squeeze the excess water from the gelatine and stir into the hot cream mixture. (If using powdered gelatine, just add the mixture to the pan as is.) Stir over low heat until the gelatine has completely dissolved, then remove from the heat.
3. If you have infused a flavour into the panna cotta, for example vanilla or cinnamon, allow the mixture to sit for 10 minutes
4. Strain the mixture into ten 125 millimetres capacity dariole moulds. Refrigerate for four hours or preferably overnight.
5. To turn out the panna cottas, dip each mould into very hot water and give it a little shake. Turn the mould upside down onto a plate or a pâte sablée biscuit and shake gently to dislodge. It should have a nice wobble.
Recipe, PS Desserts by Philippa Sibley (Hardie Grant Books)
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Click here to see Ultimate lemon tart
Click here to see Panna Cotta
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