Panacotta

This classic Italian dessert is one of the simplest to execute, just place the ingredients into the bowl and boil. The flavour of vanilla and cream give this dessert a richness that is balanced by the addition of the rum.

Preparation time:  10 minutes plus chilling
Cooking time: 10 minutes
Serves: 4 to 8

Attachments: Flexi Beater

Method

1. Bloom the gelatine in a bowl of water. Cut the vanilla pods in half and scrape out the seeds.
2. Attach the Flexi Beater. Add the vanilla pods, seeds, sugar and cream to the bowl. Turn the temperature to maximum and the speed to stirring 1. After 8 minutes, the cream should start to boil. Turn the temperature off. Squeeze the gelatine to remove the excess water, and add to the bowl. Then add the vanilla extracts and rum.
3. Strain the mixture through a sieve.
4. Spoon into individual moulds and leave in the fridge for at least 4 hours, or even overnight if time allows.