panna cotta dessert recept

Ingredients 2 ½ sheets gelatine 150ml milk 400ml double cream 60g caster sugar 1 vanilla pod split lengthways fresh strawberries to serve strawberry compote to serve. ⅓ cup skim milk 1 (0.25 ounce) envelope unflavored gelatin 2 ½ cups heavy cream ½ cup white sugar 1 ½ teaspoons vanilla extract.

Add the sheets of gelatine to a bowl of cold water and soak for 5 mins. Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.

Pour milk into a small bowl. Sprinkle gelatin powder over milk and stir until combined. Set aside. Stir heavy cream and sugar together in a saucepan. Set over medium heat and bring to a boil; watch carefully as the cream can quickly bubble up and boil over. Immediately stir gelatin mixture into boiling cream, stirring until completely dissolved. Cook and stir for 1 minute. Remove the pan from the heat and stir in vanilla. Pour cream mixture into 6 individual ramekins. Leave to cool, uncovered, until no longer warm, about 20 minutes. When cool, cover with plastic wrap. Refrigerate until set, at least 4 hours but preferably overnight.

To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries. I love this panna cotta served with warm hot fudge sauce and fresh raspberries on top. Panna cotta keeps well for several days in the refrigerator.