b'MSK UltraGelVanilla Panna Cotta (above) Heat the cream, milk, vanilla and sugar A, keep at 85C or above. MIx the UltraGel 5 and sugar B together. Disperse the powder mix 550g Double Cream in the hot milk/cream mixture, stirring well for 12 minutes, until 400g Milk the powder is completely dissolved. 40g Sugar (A) Remove the mixture from heat. Take out the vanilla pod and allow 8g MSK UltraGel 5 to cool until it reaches 6065C.Once cooled pour the solution 40g Sugar (B) into moulds. Let it cool further and stand undisturbed for at least 1 Vanilla Pod 10 to 12 hours in the fridge. Cake Glaze (below right)20g Sugar (A) To decorate250g Water Weigh out the desired amount of glaze and stir until a honey-like 60g Sugar (B) consistency is achieved. Add 10% of room temperature water and stir evenly until a homogenous free-flowing solution is achieved. 700g Glucose No heating is necessary. The amount of water added depends on 4g Sodium Citrate the desired consistency for the glaze. 2g Citric Acid Pour the glaze solution onto the cake until all sides are covered 6g MSK UltraGel 5 evenly. Let the cake stand for about 15 minutes to allow the Glaze Colour and Flavour to taste to settle and set.Blend the UltraGel 5 with Sugar A. Disperse the powder blend in hot water (85C or above), stirring vigorously for 12 minutes, until the powder is completely dispersed and the solution becomes clear.Add Sugar B and Glucose Syrup to the solution and boil over a low heat for 5 minutes, stirring frequently to prevent the sugar from caramelizing or burning. Allow to coolown to 6065C.Add the sodium citrate, citric acid, flavours and colours to the cooled solution and allow to cool at room temperature (2025C) for at least 24 hours for maximum performance. Call us for advice on: 01246 412211 67'