Ingredients for 4 people:
500ml liquid cream, 1 vanilla pod, 6g gelatine sheets, 150g icing sugar
Preparation:
Soak the gelatine sheets in cold water for 10 minutes. Cut the vanilla pod lengthways. Put the cream into a small saucepan, add the vanilla pod and the icing sugar and warm over a low heat without letting it boil. Wring out the gelatine and put into the saucepan with the cream, stirring until it has melted completely. Using a fine-meshed sieve, pour into a single mould or smaller individual ones. Chill the “panna cotta” in the fridge for at least 5 hours. To serve, plunge the base of the mould into boiling water for a few seconds before turning out onto a plate.