Simple Panna Cotta

Published on 24 April 2020 | In | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6

By now you should know that I really like simple food that packs a punch, and is easy to make.  Well, all I can say is I have never had any disappointments with this dessert.  And when you serve a Panna Cotta for a dinner party, people will trully think that you have slaved for hours and hours to create a gourmet dish!

I like to do this dessert for dinner parties.  It is easy to do, and you can prep it well in advance to take pressure off you on the day.

Ingredients

  • 250ml full Cream
  • 500ml full cream Milk
  • 50g Caster Sugar
  • 1 Vanilla pod, split, and seeds removed
  • 5 Gelatine leaves
  • 250ml full Cream
  • 500ml full cream Milk
  • 50g Caster Sugar
  • 1 Vanilla pod, split, and seeds removed
  • 5 Gelatine leaves
  • 250ml full Cream
  • 500ml full cream Milk
  • 50g Caster Sugar
  • 1 Vanilla pod, split, and seeds removed
  • 5 Gelatine leaves

Instructions

  1. Place the cream, milk, sugar, vanilla seeds and pod in a saucepan and bring to a gentle simmer on the stove top, stirring frequently.
  2. Just before it boils remove from the heat and let it rest for about 10 minutes.
  3. Whilst the cream rests, soak the gelatine leaves in water for 5 minutes.
  4. Remove the vanilla pods from the cream.
  5. Squeeze the water from the gelatine leaves and put into the cream mix and stir in.
  6. Let it rest for another 5 minutes.
  7. Pour into individual silicone moulds and refrigerate for at least 3 hours, until the panna cotta's have set
  8. Remove gently from moulds and serve with fresh raspberries.
  9. Place the cream, milk, sugar, vanilla seeds and pod in a saucepan and bring to a gentle simmer on the stove top, stirring frequently.
  10. Just before it boils remove from the heat and let it rest for about 10 minutes.
  11. Whilst the cream rests, soak the gelatine leaves in water for 5 minutes.
  12. Remove the vanilla pods from the cream.
  13. Squeeze the water from the gelatine leaves and put into the cream mix and stir in.
  14. Let it rest for another 5 minutes.
  15. Pour into individual silicone moulds and refrigerate for at least 3 hours, until the panna cotta's have set
  16. Remove gently from moulds and serve with fresh raspberries.
  17. Place the cream, milk, sugar, vanilla seeds and pod in a saucepan and bring to a gentle simmer on the stove top, stirring frequently.
  18. Just before it boils remove from the heat and let it rest for about 10 minutes.
  19. Whilst the cream rests, soak the gelatine leaves in water for 5 minutes.
  20. Remove the vanilla pods from the cream.
  21. Squeeze the water from the gelatine leaves and put into the cream mix and stir in.
  22. Let it rest for another 5 minutes.
  23. Pour into individual silicone moulds and refrigerate for at least 3 hours, until the panna cotta's have set
  24. Remove gently from moulds and serve with fresh raspberries.