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Prepare the moulds by spraying with oil. Soak the gelatin sheets in cold water. In a large saucepan, heat the cream, milk and sugar at 80C/176F (check with a candy thermometer). Split the vanilla pods in half lengthways and scrape out the seeds. Add the pods and seeds to the milk and cream.
Squeeze the water out of the gelatin sheet and add to the cream. Stir to dissolve the gelatin. Pass through a strainer and pour into moulds and refrigerate overnight.
To serve, demold the pannacotta; dip each mould into hot water for 30 seconds, turn it upside down on a serving plate and carefully take off the mould. Serive with Poached Strawberries.
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