Snapguide
STEPS
INGREDIENTS
Gather your ingredients

Gather your ingredients

Break the eggs and pour only the whites into ceramic bowl

Break the eggs and pour only the whites into ceramic bowl

Butter ramekins

Butter ramekins

Pour double cream into the medium saucepan

Pour double cream into the medium saucepan

Add the white sugar to medium saucepan

Add the white sugar to medium saucepan

And add the vanilla bean

And add the vanilla bean

And stir on medium heat

And stir on medium heat

Mix the egg whites but do not whip

Mix the egg whites but do not whip

Put kettle on

Put kettle on

Put ramekins into a cooking tray

Put ramekins into a cooking tray

After a few minutes on medium heat take out the vanilla bean and pour the mixture into plastic jug

After a few minutes on medium heat take out the vanilla bean and pour the mixture into plastic jug

Put the double cream into a jug

Put the double cream into a jug

Pour the mixture into ramekins

Pour the mixture into ramekins

Pour the boiling water into tray until it submerges three quarters of the ramekins

Pour the boiling water into tray until it submerges three quarters of the ramekins

Put into the oven 180 degrees for an hour and a half

Put into the oven 180 degrees for an hour and a half

And then your Gluten free Panne Cotta is ready to serve

And then your Gluten free Panne Cotta is ready to serve

  • 500.0 Millilitres Double cream
  • 5.0 Medium egg whites
  • 100.0 Grams white sugar
  • 0.0 Vanilla seeds
  • 10.0 Grams butter
  • 1.0 Slotted spoon
  • 1.0 Cooking tray
  • 4.0 Ceramic ramekins
  • 1.0 Medium sized saucepan
  • 1.0 Wooden spoon
  • 1.0 Small metal bowl
  • 1.0 Ceramic bowl
  • 1.0 Plastic jug