Recipe for Panna Cotta Nests

Pour the liquid cream into a heavy-bottomed saucepan. Add the split vanilla bean, scraped well. Bring to a simmer for 5 minutes, until you achieve a velvety consistency.

Then add the milk and powdered sugar, mix well and let it simmer for another 5 minutes over low heat.

Remove from heat, cover, and let steep for 20 minutes. Soak the gelatin sheets in a bowl of cold water.

Remove the vanilla pod from the pot and dissolve the squeezed gelatin in it.

Rinse 8 small savarin molds (in the shape of crowns) with cold water, without drying them.

Spread the mixture evenly, let it cool completely, then refrigerate for 3 hours.

To serve, unmold the small nests by dipping the bottom of the molds for a few seconds (not too long, not too short, so between 5 and 10 seconds) in hot water, then turn them out onto 8 plates.

Fill the center of the nests with small chocolate eggs.

To finish, the little extra: if you don't have small savarin molds, you can easily transform the small nests into small domes by using 8 small bowls and place the Easter eggs on top and around.