Ingredients

  • Cream 250g
  • Milk 250ml

  • Yolk 40g (2 yolks)

  • Starch 40g

  • Sugar 100g
  • Vanilla 1/2 pod

  • + 1 zaba in cooling

Proceedings

  • In a small saucepan, bring milk, cream and vanilla to a boil.

  • In a separate bowl mix yolk, sugar, and starch.

  • Once the milk has been brought to a boil, dilute the eggs by pouring in the milk and stirring.

  • Pour all the mixture back into the saucepan and bring to 82°.

  • Remove the gelatin from the water and squeeze it lightly. Dry it lightly by placing it on a paper towel.

  • Dip the gelatin into the saucepan and stir with a whisk or wooden spoon until completely dissolved.

  • Pour the panna cotta into small glasses or into molds, helping yourself with a ladle.

  • Allow to cool a few minutes and then add the zaba.