Ingredients portion 4
Cream 20% 400 ml
Sugar 150 g
Gelatin 15 g
Egg yolk 2 pieces
Vanillin 1 teaspoon
Cooking instructions 30 minutes
1 Take 350 millilitres of cream, add the vanilla and sugar, place on the fire and heat through, stirring constantly. Bring to the boil, but do not bring to the boil.
2 Meanwhile, mix the rest of the cream (50 millilitres) with the egg yolks and gelatine (the gelatine should be prepared in advance and soaked in cold water to swell for about 15-20 minutes). Add this mixture to the heated cream, stir and continue to heat on the stovetop, stirring constantly to bring the liquid to the boil, but do not boil.
3 Then leave to cool for about 15 minutes at room temperature. Then whip with a mixer on high power, and for our dish to have enough fluff later on, do it in a cold water bath.
Recipe tip You can vary the panna cotta with almond sauce. Prepare 3 egg yolks, 75 grams of sugar, 5 grams of cornflour, 125 ml of milk, 125 ml of cream and 5 grams of almond extract. Beat the egg yolks with the sugar and add the cornflour. Meanwhile bring the milk, cream and almond extract to the boil. Then mix both mixtures together and heat to 75 degrees, then chill in the fridge.