Vanilla Cinnamon Sugar

Infused with a whole vanilla bean and fresh ground cinnamon, sprinkle this delicate topping over poached fruits.

Cinnamon & Vanilla Panna Cotta

 Ingredients (serves 6)

·         1 1/2 cups (375ml) cream

·         1 1/2 cups (375ml) milk

·         1  vanilla bean

·         1/2 cup (115g) Vanilla and cinnamon sugar

·         3 titanium gelatine leaves

Place the cream and milk in a saucepan. Use a small sharp knife to split the vanilla bean lengthways, then scrape the seeds from inside the bean. Add the seeds and bean to the saucepan. Slowly bring to the boil over a medium heat. Remove from the heat and set aside for 10 minutes.

Discard bean from cream mixture. Add sugar and return to a low heat. Cook, stirring, for 5 minutes, or until sugar dissolves.

Place gelatine leaf in a little luke warm water and allow to soften. Squeeze out excess moisture and add to cream mixture. Lightly oil 6 x 1/2 cup (125ml) dariole moulds or ramekins. Place on a tray and pour in cream mixture. Refrigerate for 4 hours.