Makes 4 panna cotta
Half a 375 packet Kataifi pastry
Butter or ghee, melted (we use Pepe Saya)
400ml pouring cream
1 vanilla bean, seeds scraped
150g of caster sugar
2 titanium strength gelatine leaves
Tease the Kataifi pastry apart with your fingers to loosen and place in a bowl (Place remainder back in the packet, sealed tightly for later use).
Pour over melted ghee, mixing with your hands to ensure the ghee is evenly distributed over the Kataifi pastry.
Pull away small bundles, roughly 10cm in length and begin twisting.
Place the twisted kataifi on a lined baking tray, arranging in a donut or nest shape. Repeat with remaining pastry until you have as many nests as you need.
Bake in the preheated oven for 10 minutes or until golden brown.
Cool on a wire rack and then place on top of your set panna cotta, with any fruit of your choice.
Over a medium heat, bring the milk, cream, sugar and vanilla seeds and pod to a simmer, stirring regularly until the sugar dissolves. Then remove from the heat.
Place one gelatine leaf at a time into cold water to soften together (this will ensure they don’t stick) for about 30 seconds.
Once soft, squeeze out excess water and whisk the gelatine leaves into the warm cream to dissolve.
Strain the mixture into a large jug through a fine sieve. Pour into small decorative glasses.
Chill in the fridge for at least 3 hours or until set.