Pannacotta

• 150 ml WHOLE MILK
• 600 ml DOUBLE CREAM
• 50 g CASTER SUGAR
• 1 VANILLA POD
• 3 SHEETS OF GELATIN (6 g)

Immerse the sheets of gelatine in a bowl of cold water. Open the vanilla pod and remove the seeds.

Place the milk, cream, sugar and vanilla seeds in the bowl fitted with the whisk and launch the dessert program at speed 4 at 95°C for 5 mins.

At the end of cooking, add the drained gelatine and mix at speed 6 for 1 min.

Pour the cream into ramekins, cover with cling film and leave to set in the fridge for at least 2 hrs.

TIP Serve with fruit coulis (see recipe n° 297).