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.