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Ingredients
Panna Cotta
1 litre Anchor Cream
50g caster sugar
2 vanilla pods, split and seeds scraped out (or 1 teaspoon vanilla paste – not essence)
3 tsp gelatine powder
Praline
100g caster sugar
2 tbsp cold water
1/3 cup slivered almonds
Instructions
- Panna Cotta: Place the cream, sugar, vanilla seeds and scraped pods in a medium saucepan and bring to a simmer. Stir until the sugar has dissolved completely, then remove from the heat.
- Remove the vanilla pods from the saucepan, add the gelatine powder and whisk until dissolved completely.
- Tip the mixture into a pouring jug and divide evenly between 6 ramekins. Place the ramekins in the fridge for at least 5-6 hours or overnight.
- Praline: Line a baking tray with baking paper. Combine the sugar and water in a saucepan on a low-medium heat. Cook, swirling the saucepan, for 3-4 minutes or until the sugar has dissolved.
- Increase the heat to high and bring to the boil. Boil, without stirring, for 5 minutes or until the mixture turns golden. Watch it carefully – you don’t want it to get too dark in the saucepan as it will continue to colour after you remove it from the heat.
- Once golden, remove from the heat and pour onto the prepared tray. Scatter over the almonds and allow to cool completely.
- Remove the individual panna cotta from the fridge one hour before serving. Smash up the praline and use to garnish the top of each panna cotta.