Vanilla Bean Panna Cotta

Recipe by Smeg chef Imelda Murphy

Serves 16-18

750ml pouring cream

750ml milk

2 vanilla beans

230g Castor Sugar

12 sheets gelatine

Place the cream and milk in a saucepan, use a small sharp knife to split the vanilla bean lengthways, then scrape the seeds from the inside of the bean.

Add the seeds and bean to the saucepan. (Alternatively, a good vanilla bean paste can be substituted).

Scald on 94 °C pre-set Induction. Remove from the heat and set aside for 10 mins. (20 minutes if you have to increase the volume).

Discard bean from cream mixture. Add sugar and return to a low heat. Cook stirring, for 5 minutes or until sugar dissolves.

Separate gelatine sheets into a bowl of cold water for 5 minutes. When soft, stir into the cream mixture. Strain into jug, pour into plastic dariole moulds. Blast chill for 90 mins on “Cream and Mousses” setting.

To serve, break the seal by using fingertip to lift panna cotta from the mould.

Turn onto a serving plate and gently release. Serve dish with fresh berries

 Recipe created using a Smeg Blast Chiller.