Ingredients for 6 servings
- 75 cl of liquid heavy cream
- 120 g of sugar
- 3 gelatin sheets
- 2 vanilla pods
- speculoos to crumble
Recipe: Vanilla Speculoos Panna Cotta
Prep
15 min
Rest
4h
Total
4h15
Servings
6 serv.
Step-by-step directions
Soak the gelatin sheets in cold water.
In the meantime, heat the cream with the split vanilla pods
add the sugar and let it infuse for 10 minutes.
Filter your preparation and add the gelatin sheets
pour into glasses and let cool, refrigerate for at least 4 hours
Put the speculoos on top and serve
Chef Patrick's Comment
Nice simple recipe, perhaps the addition of crushed and toasted hazelnuts mixed with the mixture would have brought a little texture to bite into.
Wine Pairing
Comments (0)
No comments yet. Be the first to share your experience!
A question? A Michelin-starred chef answers you!
Share your experience, ask for advice — Chef Patrick and our community are here to help.