For the panna cotta, first soak the gelatin in cold water. Scrape out the vanilla pod.
In a saucepan, bring the whipped cream to the boil with the vanilla pulp, vanilla bean and powdered sugar.
Remove the vanilla pod. Squeeze out the gelatine leaves and stir in. Pour into cold-rinsed ramekins and refrigerate for a few hours, preferably overnight.
Turn out the panna cotta from the mold and serve immediately.
The video for the recipe is available here.
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