Vanilla Panna Cotta

Instructions

1. Step 1

   Pour 4 tbsp (60 ml) of the cold milk into the mixing bowl. Sprinkle the gelatin evenly over the surface and leave it to bloom.

   Timer: 5 min (fixed)

   Ingredients used: 8.0 gr Gelatin Powder, 60.0 ml Whole Milk

   Cookware: mixing bowl

2. Step 2

   Combine the heavy cream, the remaining 4 tbsp (60 ml) milk, sugar, salt, and both the vanilla seeds and pod in the saucepan. Heat over medium heat, whisking occasionally, until the sugar dissolves and the mixture is steaming; do not let it boil.

   Timer: 5 min (fixed)

   Ingredients used: 0.5 gr Fine Salt, 75.0 gr Granulated Sugar, 480.0 ml Heavy Cream, 1.0 piece Vanilla Bean, 60.0 ml Whole Milk

   Cookware: saucepan, whisk

3. Step 3

   Remove the saucepan from the heat. Add the bloomed gelatin mixture and whisk until the gelatin has dissolved completely.

   Timer: 1 min (fixed)

   Cookware: mixing bowl, saucepan, whisk

4. Step 4

   Strain the mixture through the fine-mesh sieve into the measuring jug, discarding the vanilla pod. Divide it evenly among the ramekins.

   Timer: 5 min (fixed)

   Cookware: fine mesh sieve, measuring jug, ramekin

5. Step 5

   Let the portions cool briefly, then cover and refrigerate at 4°C until fully set.

   Timer: 240 min (fixed)

   Cookware: ramekin

6. Step 6

   Serve chilled in the ramekins. To unmold, briefly dip the outside of each ramekin in warm water, loosen the edge, and invert onto a plate.

   Cookware: ramekin