- 15 min + chilling
- 2 ½ tsp Gelatine
- 1 tbsp Boiling Water
- 2 cups (500ml) heavy cream
- ¼ cup (55g) sugar
- 1 tsp Queen Organic Vanilla Bean Paste
Lightly oil 4 ramekins or dariole moulds.
In a small bowl sprinkle gelatine over boiling water, set aside to bloom.
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.
Divide the mixture between panna cotta moulds and leave to come to room temperature and then chill for at least 3 hours.
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.