- 500 ml cream;
- 3 gelatine sheets;
- 180 g icing sugar;
- 1 vanilla stick.
IPut the gelatine sheets in cold water for 10 minutes.
In the meantime, put Mungilat cream, cut vanilla stick and icing sugar in a pot on the stove at low temperature. Mix well until the Mungilat cream has started to boil. Tur the heat off and take the vanilla stick out. Drain the gelatine, squeeze it in your hands and the add it to the hot cream. Mix until the sheets are completely melted, control that there are no lumps.
Pour the panna cotta in 4 single portion containers (150 ml each), put them in the fridge to harden for at least 4 hours.