THERMOMIX ® RECIPE

1 Sugar-free Vanilla Pannacotta

Recipe's preparation

1. Pour milk into a bowl and sprinkle with gelatine.

2. Split vanilla bean and scrape out seeds. Place cream, dextrose, bean and seeds into TM bowl. Cook 9 min/100 degrees/speed 2.

3. Add gelatine and milk to cream mixture. Cook 1 min/100 degrees/speed 1

4. Strain mixture into a jug and allow to cool a bit then whisk together if separated and put in fridge for about 15 mins.

5. Give mixture a final stir to make sure vanilla seeds are distributed evenly, then pour into moulds using a strainer and place in the fridge for at least 3 hours.

6. To get Pannacotta out of moulds, half fill a heat proof bowl (thermo server works well) with hot water. Place 1 mould at a time in the water for about 5 seconds. Then tip upside down on a plate, push down on base of mould and jiggle. If it does come out 1st time put back in hot water for a few seconds then try again.

Enjoy!