Vegan Crème Brulée
Heat together the milk and coconut oil and infuse the split and scored vanilla bean.
Mix together the Pro-Pannacotta Iota and sugar. Once the milk is at 120°F (50°C), add in the sugar mixture and heat to 175-185°F (80-85°C).
Leave to cool and pour out at 120°F (50°C).
If you want to liquefy this cold jelly so you can reset it, it can be mixed again using an immersion blender.
When you are ready to serve, cover your panna cotta with a layer of caramelized sugar. See recipe 7.2 in Valrhona Essentials.