Submerge the gelatine in a bowl of cold water (photo 2). Put the cream, milk, sugar and vanilla in a sauce pan (photo 3) and bring it to 92° C, stirring continuously with a whisk (photo 4).
Remove from heat and add the gelatine well squeezed out and dried (photo 5). Mix well to melt the gelatine in order that the ingredients blend, then filter (photo 6). Pour the panna cotta into single portion moulds (photo 7) and chill in the fridge for at least four hours.
Whipped cream Raspberries Flakes of white chocolate Passion fruit Melted chocolate sauce Mint leaves
Recipe by Pastry Chef Francesco Elmi Recipes Editor: Elena Ruocco.