Pannacotta

Although it’s really just cream, sugar, vanilla beans and gelatin, it can be a bit tricky to get right. My first attempt ended up not gelling properly even after spending a long time in the fridge, in an ice bath to try to speed up the cooling process. The instructions asked for the gelatin to be pre-dissolved in water before being added to the cream-sugar mix; I think next time I’m going to both double the gelatin portion and add it directly to the cream, and do it the night before to give it a good 12+ hours chill time.