Vanilla Panacotta

Served with fresh strawberry sauce, pistachio caramel crumb, chocolate ganache and mixed fruit

Easy to make panacotta
Bring to simmer
1 cup of milk
1 cup of fresh cream
1/4 cup castor sugar
Vanilla pod

Soak two leaves of gelatin in cold water in the mean time

Keep stirring the milk mixture for about 3 minutes after it starts to boil.

Squeeze excess water from gelatin leaves, add to milk mixture and combine.
Let it stand for 10 minutes. Then strain into moulds which have been "Spray and Cooked"

Refrigerate once cooled overnight.



Another flavour, instead of using vanilla as a flavour, use bruised cardamom pods. Serve with rose syrup made with rose water, water and sugar, topped with pistachio and caramel