Panna Cotta

This panna cotta is intentionally creamy and low on gelatine. This means, however, that it is very difficult to un-mould, so I usually just serve it straight in the moulds.

Makes 1 liter (9-10 servings).

Ingredients

• 1 L heavy cream
• 2 vanilla pods (not extract!)
• 100g white sugar
• 5 gelatine leaves

Method

1. Heat the heavy cream with sugar in a large saucepan.
2. Cut the vanilla pods in half lengthwise and scrape out the the seeds. Add the vanilla seeds and the scraped out pods to the heavy cream and boil the cream for a few minutes. Remove the vanilla pods.
3. Soak the gelatine leaves in some cold water until soft, then squeeze them out and add the soft gelatine leaves to the hot cream. Boil the cream for a few minutes until all gelatine has dissolved.
4. Quickly rinse your panna cotta moulds (or 1 large one) with cold water and pour the cream mixture into the mould(s).
5. If you want to prevent a solid layer forming at the surface of the panna cotta, gently press plastic wrap directly onto the surface before refrigerating.
6. Refrigerate mould(s) for at least 5 hours or overnight until the panna cotta is firm. Serve with some berry sauce if desired.