Mascarpone Panna Cotta

Ingredients

Vanilla bean                                          1

Thin cream                                           500 ml (1 cup)

Caster sugar                                         115 g (1/2 cup)

Powdered gelatine                                3 tsp

Mascarpone cheese                               200 g

Method

1. Brush 6, 125 ml (1/2) dariole moulds or ramekins with vegetable oil to lightly grease.
2. Use a small sharp knife to scrape the seeds from the vanilla bean. Place the vanilla bean, seeds, cream and sugar in a medium saucepan and stir over medium heat until the sugar dissolves.
3. Bring almost to a simmer, then remove from the heat. Strain into a medium heatproof bowl. Discard vanilla bean .
4. Place 2 tbsp of boiling water in a small heatproof bowl. Sprinkle with the gelatine and whisk with a fork until the mixture is smooth. Set aside for 1-2 minutes or until clear.
5. Use a balloon whisk to gradually whisk the gelatine mixture into the cream mixture until combined.
6. Set aside, stirring occasionally until the mixture has cooled to room temperature.
7. Add the mascarpone to the cooled cream mixture and whisk until well combined.
8. Divide the mixture evenly among the prepared moulds. Place the moulds on a tray and cover with plastic wrap. Place in the fridge for at least 6 hours to set.
9. To serve, remove the panna cotta from the moulds and turn onto serving plates.

Application

Cinnamon panna cotta

Replace the vanilla bean with 3 cinnamon sticks.

Increase the cream to 700 ml.

Omit the mascarpone.

Discard the cinnamon stickes after straining the mixture into the bowl.