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Ingredients for 6 panna cotta sans gluten:
50cl of single cream |
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In a container of cold water put the gelatin leaves; let soften 15min. |
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Split into two vanilla bean and scrape the seeds.
In a saucepan add the cream, sugar and vanilla bean split and seeds. Boil. |
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Drain the gelatin and pour into the hot cream off the heat, whisk. |
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Skip preparation. |
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Pour into small ramekins.
Refrigerate at least 4 hours. |
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This is your panna cotta ready, a quick dessert and inratable!
You can use the full cream or light. Serve with raspberry sauce, strawberry.. Personally I prefer the kind! |
Panna cotta sans gluten
