Methods:

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- Soak the gelatine in a bit of cold water until soft

 

- Spilt the vanilla bean lengthways and scrape the seeds.

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- Place the milk, cream, sugar, vanilla bean and seeds in a saucepan and bring it to a boil over a medium heat.

 

- Discard the vanilla bean from the mixture.

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- Squeeze excess of water from the gelatine leaves then add to the pan.

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- Remove from the heat.

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- Stir in the gelatine until completely dissolved.

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- Poor in glasses  (Fill 2/3 of each glass)

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- Leave to set in the fridge for 2 hours.

 

*Just before serving, fill a pipping bag with Caramelicious caramel and drizzle on top of the Panna Cotta.

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