Ingredients
Preparation
- Slice the vanilla bean in half lengthwise. With the tip of a knife, scrape out the seeds from inside the pod. In a saucepan, place the bean and its seeds, cream and sugar. Simmer very gently for 5 minutes.
- In a bowl, blend the gelatin with the cold water and allow to bloom for 5 minutes. Add a little hot cream to completely melt the gelatin. Then add the melted gelatin to the cream mixture.
- Remove from the heat and let cool. Remove the bean.
- Lightly oil six 125 ml (1/2 cup) ramekins. Pour the cream mixture into the ramekins. Refrigerate for 6 hours.
- In the bowl of a food processor, purée the strawberries and sugar until smooth.
- Unmold each panna cotta onto a plate by running a knife around the edge and placing the bottom of the ramekins in warm water. Circle with the coulis and garnish with mint.