For the recipe Vanilla Panna Cotta
|2 leaves||Dr. Oetker Platinum Grade Leaf Gelatine|
|1||Taylor & Colledge Organic Vanilla Pods|
|300 g||Fresh cream (30% Fat)|
|50 g||Caster Sugar|
|20 g||Raspberries (10 raspberries)|
|Lemon Balm (Sprigs)|
Soften the gelatine in a bowl with cold water
Cut the vanilla pod in half lengthways and scrape out the seeds. Heat up the vanilla seeds and vanilla pod with the cream and sugar in a pot. Do not let the liquid boil.
Firmly press out the gelatine and stir into the cream mixture until it has completely dissolved. Then pour into 2 glasses (each 200 ml) and chill for approx. 4 hours.
Wash the raspberries and the lemon balm and shake dry. Garnish the chilled Panna Cotta with raspberries and lemon balm.
For a vegetarian version of panna cotta, you can swap the gelatine for Vege-Gel.
|Per Serving||Per 100 g / ml|
|Fat||9.05 g||4.84 g|
|Carbohydrate||25.49 g||13.63 g|
|Protein||1.56 g||0.83 g|