Vanilla Pannacotta

Vanilla Pannacotta

360ml milk

85g caster sugar

1 vanilla bean, split and seeds scraped

12g gelatine leaf, soaked in cold water

300ml Greek yoghurt

Nuts & Bolts

1.  Place the milk, sugar and vanilla bean in a saucepan and place over a low heat until hot, do not boil. Take off the heat and set aside to infuse for 20 minutes.

2. Remove the vanilla bean. Place back over a low heat and heat again until hot ensuring it does not boil.

3. Place the gelatine in a bowl, cover with cold water and soak for 4-5 minutes or until soft. Remove and squeeze off excess water. Add to the milk and stir until it has completely dissolved. Stir through the yoghurt. Pour into 6  moulds. Place in the fridge to set over night.
4. To remove the pannacotta from the moulds dip each mould in hot water for 3 seconds then carefully turn out into shallow serving plate.