Ingredients

• 1 1/2 cups (375ml) Pouring cream
• 1 1/2 cups (375ml) Milk
• 1 Vanilla bean or 1 tsp Vanilla paste
• 1/2 cup (115g) Caster sugar
• 2 1/2 tsp Gelatine powder

Instructions

Place the cream and milk in a saucepan. Use a small sharp knife to split the vanilla bean lengthways, then scrape the seeds from inside the bean. Add the seeds and bean to the saucepan. (You can also us a high quality vanilla paste.) Bring to the boil over a medium heat. Remove from the heat and set aside for 10 minutes.

Discard bean from cream mixture. Add sugar and return to a low heat. Cook, stirring, for 5 minutes, or until sugar dissolves.

Place 2 tablespoons of boiling water in a small heatproof bowl. Sprinkle over gelatine. Bring a small saucepan of water to boil. Remove from heat. Sit the bowl of gelatine in the water and stir until dissolved. Cool slightly, then whisk into the cream mixture.

Place dariole moulds on a tray and pour in cream mixture. (I pour through the fine sift to make sure there’s no pieces of gelatine.) Refrigerate for at least 4 hours.

To remove the panna cotta from the mould, insert a pointy small knife between the panna cotta and the mould. Turn onto a serving plate and gently shake to release. (This is the most difficult part of all the instructions!)