Vanilla Bean Panna Cotta by Eric Lanlard

Put the cream and golden caster sugar in a saucepan and stir over a gentle heat until the sugar has dissolved. Bring to the boil and simmer for 3 minutes, adding the grappa and Nielsen-Massey Vanilla Bean Paste or Extract.

If you are using gelatine leaves, soak them in cold water until floppy, then squeeze out any excess water. Stir the leaves into the hot cream until they are completely dissolved. If you are using powdered gelatine, sprinkle it onto the hot cream in an even layer and leave it to absorb for a minute, then stir in the cream until dissolved.

Pour the mixture into four 125ml metal or ceramic ramekins. Cover each with a piece of plastic wrap and refrigerate until set.

Unmould the panna cotta by placing the ramekins briefly into a bowl of hot water and then tipping them gently onto plates.

 

If you love this recipe, why not try our Vanilla Coconut and Cardamom Panna Cotta recipe?