Panna cotta

Panna cotta

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
90g caster sugar
400ml cream
400ml milk
1 teaspoon gelatine powder
1 vanilla bean

Method

  1. Combine the sugar, cream, milk and gelatine in a saucepan over medium–high heat.
  2. Cut the vanilla bean lengthways, and scrape out the seeds using the tip of the knife. Add the seeds and the bean to the saucepan. Bring to the boil and simmer for 30 seconds.
  3. Remove from the heat and pour into a deep tray that is at least 15 cm × 24 cm. Refrigerate for at least 3 hours or until set.
  4. When the panna cotta is set, turn out onto a flat surface and, using a hot knife, carefully cut into two 11 cm × 14 cm rectangles.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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