Recipe by Ruby Humberstone
400ml full cream milk
1 vanilla pod (split lengthways)
220g castor sugar
5 sheets gelatine – platinum
60ml brandy or amaretto
Heat milk, cream, sugar, brandy and vanilla bean in a medium saucepan.
Bring cream mixture to the boil and quickly remove from heat.
Soak gelatine in cold water until softened. Drain.
Add gelatine to the hot cream mixture and stir well until combined.
Strain mixture using a fine sieve. Leave to cool, stirring occasionally.
Once cool, pour into small plastic/silicone moulds and set overnight in the fridge.
When you’re ready to serve up, heat the moulds in a bowl of hot water for a few seconds until the edges of your Panna Cotta start to melt. Run a knife around the edges to loosen.
Serve on a Mud Australia Pebble Bowl Small.