2leavesgelatine10 gm Titanium strength, available at cooking stores such as Essential Ingredient)
Moulds x 8approx 150ml
60gm egg white2
60gm icing sugarpure-sifted,
Put the cream, milk,sugar and vanilla into a small pot and heat long enough to melt the sugar. No boiling , no high heat. Just gentle. remove from the heat
Use a measuring jug filled with cold water, and soak the gelatine leaves till just soft. Drain and gently squeeze out excess water. Add the gelatine to the pot and stir till dissolved. There should be enough heat leaf in the milk to melt the gelatine.
Strain and pour into moulds. This will set in around 4 hours in a cold fridge. I like quite loose pannacotta. If you felt unsure add another 1/2 a leaf of gelatine
Mix the egg, sugar, and flour in a mixer and gradually add the melted butter. There needs to be no lumps.. put into the fridge to firm up.
Spread squares or circles onto baking paper. (Using a mould cut from a plastic lid works well here, for uniform circles). Try to make sure they are all the same thickness by using a small pallet knife.
Bake at 180 deg c for around 12 minutes or until evenly light brown. These can be curled straight from the oven by using a rolling pin . As soon as you take them from the oven, pick them up and curl over a rolling pin till cool. This will not work if they are not hot enough.