Rich, silky and incredibly smooth originally coming from region Piedmont in Italy. Panna Cotta is one of the world’s most-loved desserts that can be paired and flavoured with pretty much everything. Even though the recipe and preparation are simple, panna cotta is the dessert that can be hard to get it right and is always judged for the ‘right amount of jiggle.’ But don’t be discouraged, we are sure you will get it right!
2 sheets of gelatine
50g caster sugar
- 1 vanilla pod
- Soak the gelatine in cold water until soft. Grab a pot with a heavy base and add the cream, milk and sugar.
- Scrape out seeds from vanilla pod and add along with pod to the cream.
- Take the pan off the heat and then take the two leaves of gelatine which have been soaked in cold water, and wring them out before adding to the pan and whisk them in.
- strain the mixture through fine sieve once the gelatine is fully dissolved. Skim any bubbles with a metal spoon. Pour it into moulds.
- Place the moulds in the fridge until the panna cottas set, preferably overnight.
- After properly chilled, take the moulds out of the fridge and dip them into warm water for around 5 seconds, place a plate on top of the mould, turn upside down and gently lift the mould off.
- Your panna cotta can be served with pretty much everything, from chocolate topping to berry coulis, options are endless.
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