Sunday, 6 June 2010

Panna Cotta

I love this light milky pudding its lovely with a fruit compote at this time of the year and is not too heavy.

2 teaspoon of gelatine
425 ml single cream
1/2 a vanilla pod or 1/4 teaspoon good vanilla essence


  1. Put 30ml of water in a bowl and sprinkle over the gelatine.

  2. Put the cream and sugar into a saucepan, cut the vanilla pod in half scrape out the seeds (or add vanilla essence); add to the saucepan and bring to the boil. Stir in the gelatine mixture and keep stirring until the gelatine has dissolved.

  3. Divide the mixture between 4 x 125 ml moulds (ramekins or tea cups can be used or little jelly moulds).

  4. Put in the fridge and leave overnight.

  5. Then turn out of the mould onto a plate.

  6. Serve with fruit or compote of your choice.

Something that is very simple but oh so good.

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