• 150 gr of icing sugar sugar
  • 1 vanilla pod
  • 500 ml of fresh cream
  • 3 sheets of gelatine (about 6 gr)

zucchero-a-velo  vanilla pod    panna_liquida  fogli gelatina

Cut the vanilla lengthwise and extract the seeds. Place the cream in a pan and add the vanilla pod, seeds and sugar.

tagliare vaniglia  aggiungere vaniglia a panna

Heat over a low flame and add the gelatine. Stir until dissolved, then pass entire mixture through a sieve.

filtrare la panna  versare panna stampo

Wet the inside of a 500 ml mould (or several small moulds) and pour in the cream.

Refrigerate at least 5 hours.

Place mould in boiling water and turn out onto serving plate. Serve with chocolate or fruit coulis.

Panna Cotta 012

Buon appetito!