1 Vanilla bean or 1 tsp Vanilla paste<\/li>\n\n\n\n
1\/2 cup (115g) Caster sugar<\/li>\n\n\n\n
2 1\/2 tsp Gelatine powder<\/li>\n<\/ul>\n\n\n\n
Instructions<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Discard bean from cream mixture. Add sugar and return to a low heat. Cook, stirring, for 5 minutes, or until sugar dissolves.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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!)<\/p>\n\n\n\n