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Soak the gelatine sheet in a bowl of cold water for 5-10 minutes.
Mix the cream, milk, sugar and vanilla seeds together in a saucepan and bring to a gentle simmer. Then, remove from the heat.
Take the gelatine sheet out of the water, squeezing out any excess liquid. Add the gelatine to the pan with the rest of the ingredients, stirring until it dissolves entirely.
Divide the mixture evenly between two moulds or ramekin dishes and place them in the fridge for about two hours to set.
Remove from the fridge and either serve in the moulds if you’ve used nice jars or turn each ramekin upside-down onto a plate, they should slide easily out of their moulds. If the panna cotta are stuck, loosen them by dipping the moulds in warm water.
Serve your panna cotta with fresh fruit compote and some fresh berries. Buon appetito!