Panna cotta Don Camillo

• 500 ml/¾ pint double cream
• ½ vanilla pod
• 1

In a small saucepan, combine the double cream, sugar and vanilla and cook over a low heat, stirring constantly, until the sugar has melted (almost at boiling point).

Remove the saucepan from the heat; remove the half vanilla pod; add the softened gelatine and whisk until the gelatine is completely incorporated into the hot cream.

Pour into 6 individual moulds and allow to set.</