Wednesday, 1 May 2019

Decadent Panna Cotta | RECIPE

So creamy and rich in vanilla flavour... this recipe is a must to make for your loved one this Valentine's Day!

Panna Cotta | Recipe

1 and a 1/2 gelatine sheets,
30g of sugar,
200ml of double/heavy cream,
75ml of milk,
1 tsp of vanilla bean paste/ the seeds of one vanilla pod,

80g of raspberries,

+ additional raspberries and granola to garnish.

1. Soak the gelatine sheets in enough cold water to cover them. Let them sit in a bowl for around 5 minutes.
2. Meanwhile, heat together the sugar, cream and milk in a saucepan. Stir on low to medium heat until it starts to simmer.
Once it simmers, remove from the heat.
3. Stir in the vanilla bean paste.
4. Take the gelatine sheets out of the water and squeeze to remove all the excess water. Stir this into the milk mixture.
5. Transfer the milk mixture into a pouring jug and then distribute/pour into individual ramekins.
6. Let the ramekins sit in the fridge for a few hours or until the puddings are fully set.
7. Meanwhile, blend 80g of raspberries in a food processor/blender. Then, sieve/strain this puree to remove all the seeds and to end up with a smooth sauce.
8. Once the panna cotta puddings are all set, remove from fridge and dip the ramekins in warm water to loosen up the edges for easier removal.
9. Serve on a plate with the sauce and granola or raspberries.

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