Fresh cream 500ml

Sugar 100g

1 vanilla bean

Gelatin sheet 8g

Soak the gelatin inside a bowl with plenty of cold water for at least 15 minutes.

Place cream and sugar in a saucepan.

Incise the vanilla bean and extract all the pulp. Place both pulp and berry in the saucepan.

Bring the cream to a boil, turn off the heat and remove the vanilla pod.

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.

Let the panna cotta rest in the refrigerator for at least 5 hours.

Turn the panna cotta out on top of a flat plate and top with Zabà or accompany with a canelle of frozen Zabà.

3, maximum 4 days in the refrigerator.