Vanilla Panna Cotta – we love ordering this dessert when we go out to a restaurant as its rich, creamy and usually comes in a small portion, just enough to finish off a meal without making you feel so full you’re going to burst.
For a while now I’ve wanted to try making Panna Cotta, but have always been scared off by the thought that it was difficult. I think the whole use of gelatine was enough to freak me out, as I know from past experiences if the gelatine isn’t quiet right or the correct consistency then that can make the difference between the dish working out or not.
As for this recipe, I’ve managed to research a lot and have tried a few different methods, but managed to come up with this one that seems to work best for me.
This is an Italian dessert and the very meaning of the word Panna Cotta is ‘cooked cream’ which is exactly what this is, hence it’s rich, creamy, smooth, delectable texture…mmm, my mouth is watering already.
The other thing that makes this dessert so appealing to me is that it can be customised to your own flavours and there is so much you can do, but getting the basics right is the first step. I seriously can’t wait to try out some different flavours, but first I need to buy some dariole moulds, as I didn’t have any at the time I made this, but that didn’t stop me, instead I just decided to change up the presentation by serving it in a glass, topping with some diced fresh strawberries and grating some white chocolate over the top.
The little food critics that tried this recipe gave this a 4/5, so I guess I’m on a winner.
Vanilla Panna Cotta
- 2 tablespoons warm water
- 1 1/2 teaspoons powdered gelatine
- 1 cup pouring cream
- 1/2 cup caster sugar
- 2 teaspoons good quality vanilla extract
- 2 cups full cream milk
- 4 fresh strawberries - optional diced
- grated white chocolate - optional
In a small bowl add the warm water and sprinkle the gelatine across the top. Allow to sit until the gelatine has absorbed the water.
Place the cream and sugar into a medium saucepan over a medium heat. Stir until the sugar has dissolved.
Add the gelatine and stir to dissolve.
Remove the saucepan from the heat and stir through the vanilla and milk.
Pour mixture into 4 glasses and refrigerate for 3-4 hours or until set.
Serve with diced strawberries and white grated chocolate.