with Chef Francesco Conzattu @La Casa restaurant at The Alma Resort
Chef Francesco Conzattu
Ingredients
Whipped cream: 670 ml
Milk: 220 ml
Sugar: 110 gr
Gelatine leaves: 4 pcs
Vanilla pods: 2 pcs
Panna Cotta
Method
• Boil the milk, cream and sugar and the scraped vanilla pods
• Add the soft gelatine
• Pass through a fine sieve
• Pour into a dish or glass
• Allow to set in the fridge
OVietnam