Panna Cotta (Italy)

Preparation

1. 1

   Soak the gelatin sheets in a large bowl of cold water for 10 minutes, until nice and pliable: this step is what lets the cream set as it cools.

2. 2

   Meanwhile, heat the cream with the sugar and the split, scraped vanilla pod (or a little extract) until simmering, without boiling.

3. 3

   Remove from the heat, squeeze the gelatin sheets between your fingers to remove excess water, then stir them into the hot cream, whisking well until fully dissolved.

4. 4

   Let it infuse for 5 minutes then remove the vanilla pod if you used one.

5. 5

   Pour the cream into small ramekins or glasses, let cool at room temperature then refrigerate for at least 4 hours, until the panna cotta is well set.

6. 6

   Serve as is, unmoulded or in the glass, or topped with a red berry coulis, well chilled.