CILBIR - Chef Recipe by Coskun Uysal from Tulum Restaurant
Organic chicken egg with smoked yoghurt, crispy chicken skin, brown butter crumble and sumac brown b...
4 gelatin leaves
750 ml thickened cream
300 ml milk
170 g caster sugar
1 vanilla bean
Your favourite chocolate biscuits
Soak gelatine in cold water until soft.
In a saucepan, combine cream, sugar and vanilla bean. Stir and bring to a simmer.
Squeeze excess water from the gelatine and stir into the warm cream mixture.
Strain mixture into 10 glasses, about 125 ml per glass.
Refrigerate for a minimum of four hours, overnight is ideal.
Blend your favourite chocolate biscuits to crumb consistency and sprinkle on top of panna cotta.
Inspired by the beautiful green coastline off Port Macquarie and the surrounding beaches.