I’ve been making these quite a bit lately and trying all sorts of variations. This is a plain vanilla panna cotta served with berries. Try substituting the milk with coconut milk and serve it with lychees, like I did for a dinner party on Friday night.

Vanilla Panna cotta
Serves 6
You’ll need:
2 cups cream
1 cup milk
1/2 cup caster sugar
2.5 gold strength gelatine leaves (available from gourmet food shops)
1 vanilla bean, seeds scraped
  1. Place gelatine in cold water for 5 minutes to soften.
  2. Gently heat the cream, milk, sugar and vanilla and stir to dissolve the sugar. Remove from heat.
  3. Squeeze out the water from the gelatine and stir into the cream mixture.
  4. Allow the mixture to infuse for 15 minutes and then pour into moulds and refrigerate until set (about 4 hours). You could just use ramekins but I use plastic dariole moulds which you can get from specialist food shops such as The Essential Ingredient or Chef’s Hat.

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