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Serves around 10 people
Add the vanilla extract and the sugar to a saucepan with the cream. Heat the mixture, not allowing to boil, and remove from the heat. Stir in the Brunost until it melts into the mixture. Add the powdered gelatin into the mixture as well. Stir until the gelatin is fully dissolved. Remove the vanilla pods.
Leave the mixture to cool a little and stir again to prevent the vanilla seeds from sitting at the bottom of the pan. Portion the finished Panna Cotta mixture into small ramekins and keep refrigerated overnight.
When serving, decorate with blueberries and a few gratings of a TINE Brunost of your choice.
*Tip: Replace SkiQueen® with Ekte Geitost for a less sweet recipe.