Vanilla Bean Panna Cotta with Salted Caramel

Method

1. Soak the gelatine leaves one by one in plenty of cold water for 5 min. This version uses the minimum of gelatine for a very soft panna cotta served in glasses.

   Add in this stepLeaf gelatine 2.5 g

2. Split the vanilla pod lengthways and scrape out the seeds with the back of a knife. Put the cream, milk, sugar, seeds and pod in a 16 cm saucepan and warm on medium-low heat for 4 min, stirring, until steaming. Turn off the heat before it boils, cover and leave to infuse for 15 min for a deeper flavour.

   Add in this stepDouble or heavy cream (at least 35% fat) 180 mlWhole milk 60 mlCaster sugar 25 gVanilla pod ½

   medium-low heat

3. Lift out the pod (rinse and dry it to make vanilla sugar), then rewarm on low heat for 1 min until too hot to hold a finger in, about 60 to 70 °C. Off the heat, add the squeezed gelatine and the salt, stir until fully dissolved and pass through a fine sieve; the seeds will go through.

   Add in this stepSalt 1 pinch

   low heat

4. Set the bowl in iced water and stir with a spatula, scraping the bottom, for 8 min, until the cream is cool and very slightly thickened, just coating a spoon. This keeps the vanilla seeds suspended instead of sinking. Pour into 2 × 150 ml glasses, cover and refrigerate for 4 h.

5. Caramel: warm the caramel cream in the microwave for 20 seconds. Spread the sugar evenly in a heavy 16 cm saucepan and melt on medium heat for 5 min without stirring, swirling the pan, until it turns a deep amber and smells toasty, then turn off the heat. Pour in the warm cream a little at a time, stirring; it will bubble up violently, so keep your hand back. Stir in the butter until smooth.

   Add in this stepSugar (for the caramel) 40 gCream (for the caramel), warmed 35 mlUnsalted butter 10 g

   medium heat

6. Let the caramel cool for 20 min to room temperature; hot caramel would melt the panna cotta. Spoon a thin layer over each set panna cotta and finish with a few flakes of salt.

   Add in this stepFlaky sea salt 1 pinch