Vanilla Panna Cotta
Experience divine simplicity with this Vanilla Panna Cotta – a silky, indulgent treat capturing the essence of pure vanilla luxury
Equipment
Ingredients
- 450 ml Double/ Heavy cream
- 4 tbsp Caster sugar
- 1 Vanilla pod (Or good quality vanilla paste)
- 3 leaves Gelatine
- 200 grams Berries to serve (Optional)
Instructions
Prep
- Weigh/ measure your ingredients
- Take the seeds from the vanilla pod (See recipe notes)
- Soak the gelatine as per packet instructions (See recipe notes)
To Make
- Place the cream, sugar and vanilla seeds (or paste) into the saucepan and over a medium heat, warm while stirring.
- Barely bring to a simmer, reduce heat, and warm for 2-3 minutes. Remove from the heat
- Squeeze the water from the gelatine, add to the warm cream mixture and stir well with a small whisk until thoroughly dissolved
- Pour the mixture equally into the ramakins and allow to cool in the fridge for at least 2hrs
To Serve
- Turn each ramakin onto your serving plate. If the panna cotta wont drop from the ramakin, dip it into warm water for a few seconds to release the edges and try again
- Serve with berries of your choice or a drizzle of sauce such as chocolate or salted caramel
Notes
- Cut the vanilla pod length ways with a sharp knife and gently scrape out the seeds inside. Be careful not to scrape too hard as you'll drag too much of the pod with it. Don't throw the empty pods away though, I put mine in an airtight container with sugar. They last a long, long time and keep imparting their flavour into the sugar, delicious in coffee
- The amount of gelatin used in panna cotta is critical. Gelatine can vary in strength so you may want to test a small batch of panna cotta first. The final dish should be set but silky smooth and soft. Too much gelatine can make the dish too thick and much less enjoyable in the mouth
Nutrition
Calories: 420kcal
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