Panna cotta

Step 1: Melting the gelatine
Soak gelatine sheets in cold water for 10-15 minutes.

Step 2: Aromatize the cream
Cut the vanilla pod lengthwise and remove the seeds scraping with the tip of a knife.
Put in a saucepan the liquid cream and sugar. Aromatize it with vanilla seeds and pod.

Step 3: Heat the cream
Begin to heat it all over low heat, but without boiling; then when the cream will be boiling, turn off the fire and pull out the pod with a pincer.

Step 4: Add the gelatine
When the gelatine is softened, drain without squeezing excessively and add it to the hot cream. Mix with a wooden spoon or whip until the gelatine has completely dissolved without forming lumps.

Step 5: Cooling
Pour the mixture into the moulds and put everything in the blast chiller and start the blast chilling cycle for 30-40 minutes.

You can flavour the cream with some chopped mint and decorate it with different summer fruit sauces (mango, strawberry, peach, melon...).