Vanilla panna cotta
Serves 6
1/3 cup cream
1/3 cup caster sugar
½ vanilla bean, split and seeds scraped
2 titanium-strength gelatine leaves
1½ cups buttermilk
2 tablespoons cream, extra
Heat the cream, sugar and half the vanilla bean and seeds in a saucepan.
Stir until sugar is dissolved. Turn off heat and allow vanilla to infuse for an hour.
Soak gelatine in cold water for 2 minutes.
Gently reheat the vanilla cream and stir in squeezed gelatine until dissolved. Remove from heat.
Stir in buttermilk and strain mixture into a bowl.
Cool in the refrigerator.
Whisk the extra 2 tablespoons of cream until soft peaks form. Gently fold into the buttermilk mixture.
Make sure that the buttermilk mixture is slightly set at this stage.
Pour into six glasses, ramekins or dariole molds. Refrigerate overnight.
1/3 cup cream
1/3 cup caster sugar
½ vanilla bean, split and seeds scraped
2 titanium-strength gelatine leaves
1½ cups buttermilk
2 tablespoons cream, extra
Heat the cream, sugar and half the vanilla bean and seeds in a saucepan.
Stir until sugar is dissolved. Turn off heat and allow vanilla to infuse for an hour.
Soak gelatine in cold water for 2 minutes.
Gently reheat the vanilla cream and stir in squeezed gelatine until dissolved. Remove from heat.
Stir in buttermilk and strain mixture into a bowl.
Cool in the refrigerator.
Whisk the extra 2 tablespoons of cream until soft peaks form. Gently fold into the buttermilk mixture.
Make sure that the buttermilk mixture is slightly set at this stage.
Pour into six glasses, ramekins or dariole molds. Refrigerate overnight.