Beat the lemongrass until it becomes friable, halve the vanilla pod and scrape out the pulp and add both to the cream. Bring the cream to the boil with a pinch of salt, lemongrass, vanilla and sugar. Then simmer for 15 minutes.
In the meantime, soak the gelatine in cold water.
After the 15 minutes, remove the cream from the heat and remove the lemongrass and vanilla pod.
Dissolve gelatine in cream. Then pour the cream through a sieve into bowls rinsed with cold water and refrigerate for 5-6 hours.
If you like, you can throw the panna cotta on a fruit mirror.
Tip:
Add the lemongrass to the cream the day before. This way the cream pulls through even better.
Ingredients
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