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Panna Cotta

300ml milk
300ml cream
1 vanilla pod, scraped
2 Tbsp. sugar
4 gelatine leaves
Your choice of topping/flavour (see method)


Place a Le Creuset Stainless Steel Professional Saucepan over a low heat. Add the milk, cream, vanilla seeds and sugar and simmer gently until the sugar dissolves.

Meanwhile, soften 4 gelatine leaves in cool water for 5 minutes and squeeze out the excess water before adding to the saucepan.

Remove from the heat and allow the gelatine to dissolve before pouring the creamy mixture into six Le Creuset Mini Ramekins. Cover and chill for 6 hours or overnight to set.

Different Flavours and Toppings:

Blueberry: Add 4 Tbsp. of blueberries to the milk and cream. Decorate with fresh blueberries and a dusting of icing sugar.

Strawberry and rose: Replace the vanilla with 1 tsp of rose water. Decorate with strawberries.

Lime and coconut: Replace the milk with coconut milk and replace the vanilla with 1 tsp of lime/lemon zest. Decorate with coconut shavings or lime/lemon zest.

Chai: Add 1 Tbsp. chai spice to the milk and cream before heating. Decorate with a dusting of cinnamon sugar.

Vanilla bean: Decorate with white chocolate shavings.

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