Saturday, 16 May 2015

Vanilla Panna Cotta

Try this easy recipe for creamy panna cotta served with a simple raspberry sauce.


For the panna cotta
  • 3 gelatine leaves
  • 250ml milk
  • 250ml  double cream
  • 1 vanilla pod split lengthways, seeds scraped out, I use 1 tsp vanilla extract 
  • 25g sugar
For the sauce
  • 176g sugar
  • 175ml water
  • 350g raspberries
  • splash of cherry liqueur, optional
To serve:
  • 4 sprigs fresh mint
  • icing sugar, to dust

For the panna cotta, soak the gelatine leaves in a little cold water until soft.

Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.

Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.

Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.

For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.

Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.

Pass the sauce through a sieve into a bowl and stir in the remaining fruit.

To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.

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