Italiano Vanilla Bean Panna Cotta

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. 

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