Ingredients
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2 ½ tsp Gelatine
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1 tbsp Boiling Water
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2 cups (500ml) pure or thickened cream
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¼ cup (55g) sugar
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1 tsp Queen Organic Vanilla Bean Paste
Method
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1
Lightly oil 4 ramekins or dariole moulds.
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2
In a small bowl sprinkle gelatine over boiling water, set aside to bloom.
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3
Combine remaining ingredients to saucepan, and heat while stirring, until the mixture just starts to simmer, add bloomed gelatin and mix until fully dissolved. Remove from the heat.
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4
Divide the mixture between panna cotta moulds and leave to come to room temperature and then chill for at least 3 hours.
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5
Invert panna cottas onto plates to serve. Serve with berry coulis if desired.
Recipe tip: To make a vegetarian version of this recipe using Queen Jel-it-in, Dissolve one sachet Queen Jel-it-in in 200ml of the cream and pour it into a saucepan with remaining ingredients. Allow to gently come to the boil, before dividing into moulds.
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