Vanilla pannacotta

  • Serves 8

Ingredients

  • 500ml cream
  • 400ml whipped cream
  • Zest of 2 lemons
  • 4 leaves of gelatine
  • 160ml milk
  • 1 large vanilla bean, split
  • 120gm sugar
*Ingredients available from Togninis Milton.

Method

Bring to the boil 500ml cream, sugar, vanilla and zest. Soak gelatine in milk. Strain cream into milk and gelatine. Cool to 37.5 C then fold in whipped cream. Pour into moulds approximately 125ml each. Set in fridge.

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