A Norwegian sweet and salty take on the classic Italian dessert
Here is how you do it
Leave the gelatine sheets to soften in cold water for about 5-10 minutes. Part the vanilla pods and scrape out the seeds. Add the seeds, the empty pods and the sugar to a saucepan with the cream. Heat the mixture, not allowing to boil, and remove from the heat. Stir in the grated caramel cheese until it melts into the mixture. Press the water out of the softened gelatine sheets and add into the mixture as well. Stir until the gelatine 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.
