Vanilla Bean Panna Cotta with a Soft Wobble

What you need

• 120 ml (1/2 cup) whole milk, cold
• 7 g (2 1/4 tsp) powdered gelatin, one standard packet
• 480 ml (2 cups) heavy cream
• 90 g (scant 1/2 cup) granulated sugar
• 1 vanilla bean, or 1 tsp vanilla extract

Method

Restated from the original video

1. 1

   Pour the milk into a small bowl and scatter the gelatin evenly over the surface. Leave it to soften for 5-10 min without stirring.

2. 2

   Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife.

3. 3

   Put the cream, sugar, vanilla seeds and the empty pod in a saucepan. Warm over medium heat, stirring, until the sugar dissolves and the cream steams, 4-5 min. Do not let it boil.

4. 4

   Take the pan off the heat and lift out the pod.

5. 5

   Add the softened gelatin and whisk until it has fully melted with no grains left, about 1 min. If grains remain, warm the pan briefly over low heat, still without boiling.

6. 6

   Strain the mixture through a fine sieve into a jug.

7. 7

   Let it cool for 10 min, stirring now and then so the vanilla seeds stay spread through the cream.

8. 8

   Divide among six 125 ml (1/2 cup) moulds or glasses.

9. 9

   Cover and refrigerate until set with a gentle wobble, at least 4 hours.

10. 10

    To unmould, dip each mould in hot water for 5-10 seconds, run a thin knife around the edge and turn it out onto a plate. Serve chilled.

Imported from pinabresciani.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.