|1 ||Soak 2 gelatine leaves in cold water.
Pour 50 ml of milk, 200 m. of cream and 50 grams of sugar in a saucepan.
Open a vanilla bean with a knife and scrape the seeds with the tip. Add to milk.
Bring the pan to heat and infuse for a few minutes.
Remove from heat, remove vanilla bean and mix with the drained gelatin.
Put the mixture into a mold and let cool in the refrigerator for several hours until curdled.
Unmold the pannacota in a dessert plate and garnish with sour orange marmalade and crispy cashews tile.