"An absolutely simplistic dessert that has its place in the pantheon of Italian desserts alongside tiramisus and other sabayons. Make me happy by using exclusively liquid cream and vanilla pods at the link of any aroma. In exchange, I promise you a unique souvenir scented with vanilla. "
60 cl whole fresh liquid cream
2 vanilla bourbon pods
8 g of gelatin or 4 sheets
75 g caster sugar
10 cl of raspberry coulis
4 small fresh mint leaves
2 days ago
Pour the cream into a container
Cut the vanilla beans in 2 lengthways
Scrape inside the pods to collect the flesh of the pod
Pour the flesh as well as the clove of the pod into the cream
Place in a refrigerator for 24 hours to allow the vanilla to infuse with the cream
Preparation of panna cotta
Place the gelatine leaves in a hollow dish with cold water so as to moisten the gelatin and make it soften
Remove the vanilla bean casing from the cream
Pour the cream into a saucepan over a gentle heat
Add sugar and mix well
Let heat until cream is brought to a boil
Remove from the heat and incorporate the gelatine you have previously drained
Mix until gelatin is completely melted in cream
Divide the cream in individual bowls or ramekins.
Leave to cool in the open air and place overnight in the refrigerator.
Remove the bowls from the refrigerator and unmold them on a plate. To unmold them, pass the blade of a knife between the ramekin and the cream. Soak the bowl a few seconds in warm water to help unmold. Be careful not to leave too long in the lukewarm water under penalty of seeing a part of the panna cotta liquefy.
Cover the bottom of 4 plates with raspberry coulis
Place each panna cotta in the center
Cover with a small piece of fresh mint.
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