Ingredients
- 200 grams Milk
- 300 grams thickened cream
- 1 vanilla bean
- 1 1/2 teaspoons powdered gelatine
- 50 grams dextrose
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Pour milk into a bowl and sprinkle with gelatine.
2. Split vanilla bean and scrape out seeds. Place cream, dextrose, bean and seeds into TM bowl. Cook 9 min/100 degrees/speed 2.
3. Add gelatine and milk to cream mixture. Cook 1 min/100 degrees/speed 1
4. Strain mixture into a jug and allow to cool a bit then whisk together if separated and put in fridge for about 15 mins.
5. Give mixture a final stir to make sure vanilla seeds are distributed evenly, then pour into moulds using a strainer and place in the fridge for at least 3 hours.
6. To get Pannacotta out of moulds, half fill a heat proof bowl (thermo server works well) with hot water. Place 1 mould at a time in the water for about 5 seconds. Then tip upside down on a plate, push down on base of mould and jiggle. If it does come out 1st time put back in hot water for a few seconds then try again.
Enjoy!
Tip
This is a very subtle flavoured Pannacotta so is easily overwhelmed if served with something too sweet. Berries work well.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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