Vanilla Bean Panna cotta
This is a basic recipe. Once you have mastered this, feel free to add other flavours like orange or coffee and work with the same ratios. The addition of fruit to the mix will require a new recipe as fruit reacts with gelatine and can alter the final set. With panna cotta what you want is a soft smooth wobbly set, it should melt the moment it touches your mouth. Hopefully this gets you there! If you are entertaining, it’s the perfect make-ahead dessert.
Servings Prep Time
4 10min
Cook Time Passive Time
5min 6hours
Servings Prep Time
4 10min
Cook Time Passive Time
5min 6hours
Ingredients
Instructions
  1. Soak the gelatine leaves in cold water (in the UK you can use tap water, but elsewhere use water from the fridge).
  2. Pour the cream & milk into a pan; add the vanilla beans and the pod. Add the sugar and heat gently, stirring, until the sugar has dissolved. Bring just to a simmer, and then take off the heat. Leave to infuse 5 minutes.
  3. After soaking for 4-5 minutes, the gelatine leaves should have softened. Squeeze them gently and then stir it into the warm cream mixture to dissolve.
  4. In a large measuring jug or a bowl with a spout, whisk the yoghurt to ensure there are no lumps. Pour the cream mix through a sieve into the bowl with the yoghurt and mix everything well.
  5. Grease the inside of 4 small ramekins / pudding basins or coffee cups, and divide the mixture between them. Cover with cling wrap, cool and then refrigerate for at least 6 hours or preferably overnight.
  6. To turn out, put the dishes briefly in boiling water and then invert on to plates. Serve with berries or fruit compote.
Recipe Notes

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