How stunning is this dessert? MSK UltraGel 5 was used for the panna cotta. It's a pure, vegan, seaweed-based gelling agent specifically developed for a soft, elastic texture and a smooth mouth-feel. It's a great all-round alternative to gelatine which we think gives the ultimate texture to panna cotta, mousses and glazes.
Isomalt was used to create these wafer thin tuiles which create a perfect balance of textures to this dish.
Vanilla Panna Cotta Base Recipe
- 550g Double Cream
- 400g Milk
- 40g Sugar (A)
- 8g MSK UltraGel 5
- 40g Sugar (B)
- 1 Vanilla Pod
Heat the cream, milk, vanilla and sugar (A), keeping it above 85 degrees C.
Mix the UltraGel 5 and sugar (B) together.
Disperse the powder mix in the hot milk/cream mixture, stirring well for 1 to 2 minutes, until the powder is completely dissolved.
Remove the mixture from the heat. Take out the vanilla pod and allow to cool to 60-65 degrees C. Once cool, pour the solution into moulds. Let it cool further and stand undisturbed for at least 10 to 12 hours in the fridge.