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Vanilla Cream
- Difficulty
Easy
By Max Halley and Ben Benton
Published 2018
This is like pannacotta but looser. We use it at The Sandwich Shop to go over choux pastry buns filled with balls of ice cream. Naughty. We’ve been known to put nut brittle on top of that too.
Ingredients
250 ml 30 g ½ tsp
Method
Add the cream, sugar and vanilla extract to a small pan and warm over a low flame. When a dipped finger can detect a little heat, remove from the heat and thoroughly whisk in the soaked gelatin.
Divide into portions or a single low bowl. Place in the fridge and allow to set for 2 hours at least.
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