11 Timbale molds
185g caster sugar
2 vanilla beans (split)
5 leaves gelatine
300g caster sugar
150ml water to dissolve sugar
Heat milk, cream, sugar and vanilla gently without boiling. Leave to cool for 3-4 minutes.
Soak gelatine in cold water until it has the consistency of jelly then squeeze out excess water.
Add the gelatin to the milk mixture and whisk until dissolved, ensuring there are NO BUBBLES.
Place aside for 5 minutes while the caramel is made.
In a pan, heat sugar and cook until a caramel forms.
Add 150ml water.
Pour 1 ½ tablespoons of caramel into the timbale moulds then very gently pour panna cotta mix into conical portioner and using a spoon to gently pour into moulds.
Make sure there are NO BUBBLES – this is very important.
To take them out of the mould carefully use a knife to go around the side of the mould until an air bubble appears. Put a bowl on it and turn it upside down with a firm shake until it becomes loose from the mould.