"Indulge in the creamy fusion of classic panna cotta with a hint of Norway's favorite Caramel Cheese – a dessert that’s as unique as it is unforgettable"
Here is how you do it
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Prepare the Gelatin:
Place the gelatin sheets in a bowl of cold water and let them soak for about 5 minutes until softened. -
Prep the Vanilla Cream:
Split the vanilla bean lengthwise and scrape out the seeds. In a saucepan, combine the vanilla seeds, vanilla bean pod, 3 dl of the heavy cream, and the sugar. Heat over medium-low, stirring occasionally, until the sugar is fully dissolved and the mixture is nearly boiling. -
Incorporate the Brunost and Gelatin:
Remove the vanilla bean pod from the cream mixture. Add the Brunost™ in small pieces, stirring until it melts completely. Squeeze the water from the gelatin sheets, then add them to the warm cream. Stir until the gelatin fully dissolves. Remove from heat and let the mixture cool to room temperature. -
Whip the Remaining Cream:
In a separate bowl, whip the remaining 3 dl of heavy cream until it reaches a stiff peak. -
Combine the Mixtures:
Gently fold the whipped cream into the cooled Brunost mixture until well incorporated. -
Chill the Panna Cotta:
Divide the mixture into serving glasses, cover, and refrigerate for about 2 hours or until set. -
Serve and Enjoy:
Serve the panna cotta chilled, optionally garnished with a few slices of Brunost or fresh berries for extra flavor and presentation.
