Yield: 4 Servings
|1 pinch||Vanilla beans|
Recipe by: Danny Stocker, Berne Switzerland Preparation Time: 1:20 For the caramel : Take 7 ounces sugar with water in a pan, bring it slowly to boil unlike the caramel is light brown. Spread the caramel into the forms.
Panna Cotta : Take the gelatine in cold water. Mix Cream, sugar and the vanilla bean, bring to boil. Boil it for at least 5 minutes on slow fire.
Take out the vanilla, add the Cognac and gelatin. Mix well. Spread it into the prepared forms.
Place into a storage container and cool to room temperature before refrigerating. At least 2 hours.