Panna Cotta

Ingredients (serves 5-6)
Stage 1

• 1 whole vanilla bean
• 1 cup whipping cream
• 1/4 tsp. table salt
• 1/2 cup powdered sugar
• 2 1/2 tsp. gelatin powder
• 1/8 cup milk
• Medium pot of Summer Fruit Compote

Stage 2

• 3/4 cup sour cream
• 1/2 cup whipping cream

Method

• Split the vanilla bean in half length-wise and scrape out the seeds, set aside
• To the milk add gelintin and mix well to ensure a smooth paste and set aside
• In a heavy bottomed sauce pan, add the whipping cream, salt, powdered sugar and the vanilla bean stalk and seeds. Stir well on low heat and bring to a gentle boil.
• When cream starts to boil, turn off the heat. Remove the vanilla bean stalk.
• Add the glentin mixture to the cream and whisk well until smooth.
• Transfer the cream to a bowl and let it cook to room temperature, stirring occasionally.

While the gletin cream is cooling start stage two.

• Add the sour cream into a separate small bowl and whisk to ensure a smooth consistence.
• In another separate bowl, add the whipping cream and whisk (by hand or electric mixture) till it reaches stiff peaks.
• Gently fold the sour cream into the whipped cream.
• Whisk again the cooled gelatined cream to ensure its smooth.
• Add the whipped cream mixture to the gelatined cream, small amounts at a time, folding gently. Ensure the mixture is smooth.
• Ladle the mixture into the ramkins and place in the fridge for at least 2 hours for the cream to set.
• To un-mold the Panna Cotta cut around the edge of the ramkin with a small knife. Place the ramekins in a pan of hot water for a few seconds and turn upside down on a plate. May require gentle taps for the Panna Cotta to release from the ramekins.