Step 2. In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream Ingredients. ¼ cup (60 ml) cold water or milk. 1 ¼ teaspoons (4g) unflavored powdered gelatin*. 2 cups (480 ml) heavy cream. ¼ cup (50g) granulated sugar. 1 teaspoon pure vanilla extract or 1 vanilla bean, scraped and seeded. 2 teaspoons/7g/0.25oz gelatine powder (one envelope Knox gelatine) Step 1 - Heat the cream on medium heat in a small saucepan (do not allow to boil). Stir in the sugar and allow to melt. Add the vanilla and place the lid back on and allow to steep for 30 minutes (leaving the lid on prevents a thick skin forming). Pour the milk into a small bowl, sprinkle the gelatin on top and mix quickly then let it bloom for 10 minutes. Heat up the heavy cream and sugar over medium heat until hot and steamy but do not bring to a boil. Stir in the vanilla and the hydrated gelatin and whisk until fully dissolved. Pour 150ml of the double cream in a wide, shallow dish and scatter the gelatine all over and leave to soak for 15 minutes. Combine the rest of the cream and sugar in a saucepan and heat gently and bring to boil. Keep an eye on it as it will suddenly rush up! Take off the heat and add the soaked gelatine and stir. . 3. Fill the moulds with panna cotta: Fill your moulds using a ladle. Let the panna cotta cool down at room temperature. Cover with plastic wrap and refrigerate overnight. 4. Prepare the berry sauce: In a small pot mix the berries, the sugar and the lemon juice. Bring to boil and cook for a 2/3 minutes. Add the chopped white chocolate and stir until completely melted and smooth. Pour the milk-gelatine mix into the cream-chocolate pan and stir until fully combined. Take the moulds from the freezer and pour the panna cotta mixture through a tea strainer or sieve into the moulds, in equal portions. Place the Milk, Cream, Sugar, Mango Coulis and Vanilla Paste (optional) in a small Pot. Whisk well to combine, then place on the stove on low to medium heat. Heat up until you reach a simmer. Make sure to stay close as milk tends to start boiling (and boiling over) very quickly! Remove from the heat. To make panna cotta, first soak the gelatin sheets in cold water for 10-15 minutes 1. Cut the vanilla pod lengthwise and extract the seeds by scraping with the tip of a knife 2. Put the liquid cream in a saucepan, then pour in the sugar 3. Flavor with the vanilla seeds 4 and also add the pod 5; heat everything over a low heat, but without 2 teaspoons/7g/0.25oz gelatine powder (one envelope Knox gelatine) Step 1 - Heat the cream on medium heat in a small saucepan (do not allow to boil). Stir in the sugar and allow to melt. Add the vanilla and place the lid back on and allow to steep for 30 minutes (leaving the lid on prevents a thick skin forming).

best vanilla panna cotta recipe