- 1 Litre of Milk
- 1 Litre of Heavy cream
- 2 Vanilla pods
- .5 Cup of Sugar
- 14 Gelatin leaves
Vanilla Ice cream
- 2 Litres Milk
- .5 Litre Heavy Cream
- 2 Cups of Powdered Milk
- 300ml of Condensed Milk
- 2 Vanilla Bean Pods
- 250g Sugar
To make the panna cotta, bring to the boil the milk, heavy cream. Add the scrapped vanilla seeds and the outer pod. This will infuse that lovely vanilla flavor. Add the sugar. Remove from the heat just before it comes to the boil and remove the vanilla pods, leaving the seeds behind.
Take the gelatin and place in cold water until soft.
Add the softened gelatin to the hot milk mixture and stir.
Set in the metal timbale and refrigerate.
For the vanilla ice cream, bring the milk, heavy cream, powdered milk and condensed milk to the boil.
Scrape in the vanilla seeds and throw in the pod as for the panna cotta and add the sugar and whisk until all is incorporated.
Remove from the heat, remove the vanilla pods and then, once the ice cream mix has cooled, add to a ice cream machine and churn.
Remove the panna cotta from the fridge and place in warm water for 5 seconds to make loose and turn out onto a serving plate, scatter with seasonal berries, add a little passion fruit puree and place the creamy vanilla ice cream into the almond Tuile basket. Serve