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.