Italiano Vanilla Bean Panna Cotta, topped with raspberry and grated
chocolate. Simplicity is the best as my dear friend once said :)
Ingredient:
1 1/2 cups (375ml) cream
1 1/2 cups (375ml) milk
1 vanilla
bean root
1/2 cup (115g) caster sugar
2 1/2 tsp gelatine powder
Raspberries, and grated chocolate to
serve
Method:
1. Place the cream and milk in the saucepan in medium-low heat
2. On the vanilla bean, massage it first and cut it length-ways and
scrape the seeds and add seeds into the saucepan and also the vanilla shell
too.
3. Boil for 5min and then remove from heat and set aside for 10min to
cool.
4. Remove the vanilla shell and add in sugar and stir with a egg
beater.
5. Prepare the gelatine with 1-2 tbsp of hot water, until dissolved well
and put into the saucepan
6. Lightly oil the 6 x 1/2 cup sized mould or tray, pour the mixture in
and refrigerate for at least 4 hours or next day.
7. To serve, use small knife to cut the size to allow air to go to help
to remove, top with whipped cream, raspberry and grated chocolate.
