Vanilla Panna Cotta

Instructions

1. Step 1

   Soften the gelatin by sprinkling it over 50 ml of cold milk in a mixing bowl and let it sit until fully absorbed and swollen.

   Timer: 5 min (fixed)

   Ingredients used: 50 ml Milk

   Cookware: mixing bowl

2. Step 2

   Split the vanilla bean lengthwise and scrape out the seeds into a saucepan, then add the heavy cream, remaining milk, erythritol, and salt.

   Ingredients used: 20 gr Erythritol, 250 ml Heavy Cream, 50 ml Milk, 1 gr Salt, 1 piece Vanilla Bean

   Cookware: saucepan

3. Step 3

   Heat the mixture over medium heat, stirring occasionally, until it is hot but not boiling and the erythritol is dissolved.

   Timer: 7 min (scalable)

   Cookware: saucepan — medium heat

4. Step 4

   Remove the saucepan from heat and stir in the softened gelatin mixture until fully dissolved and smooth.

   Cookware: mixing bowl, saucepan

5. Step 5

   Pour the mixture evenly into two ramekins and let cool slightly at room temperature.

   Timer: 5 min (fixed)

   Cookware: ramekins

6. Step 6

   Place the ramekins in the refrigerator and chill until the panna cotta is set and firm to the touch.

   Timer: 270 min (fixed)

   Cookware: refrigerator