vanilla panna cotta

vanilla panna cotta

simple in concept, silky soft in texture, best served with a heap of fresh berries.

ingredients:

panna cotta:

• 2 gelatine leaves

• 200ml milk

• 300ml double cream

• 50g granulated sugar

• 1 vanilla pod or vanilla bean paste

raspberry sauce:

• 75g sugar

• 50ml water

• 200g strawberries

method:

1. Soak the gelatine leaves in a bowl of cold water until soft.

2. split the vanilla pod in half and scrape the seeds with a knife.

3. In a pan place the milk, double cream, sugar & vanilla pod and seeds. gently bring to a simmer.

4. Squeeze the water out of the gelatine leaves, add to the pan and take off the heat. Keep stirring until the gelatine has dissolved.

5. Strain through a sieve into a jug to ensure any lumps are removed.

6. Split the mixture among the ramekins. Place on a tray and leave to cool.

7. Once cooled, cover in cling film to avoid skin forming on top.

8. Place into the fridge for 2 -4 hours to set.

   
   strawberry sauce:

1. For the strawberry sauce, place the sugar, strawberries & water into a pan.

2. Gently simmer until the sugar has dissolved and the strawberries have broken down.

3. You don’t want to overcook as you will lose the fresh flavour of the strawberry.

4. Pass the sauce through a sieve into a bowl and leave to cool.

   Notable Mention: these ratios should work for most soft fruit, but taste to adjust the sweetness.

to serve:

1. To turn out the panna cotta lower each ramekin into a bowl of hot water for a few seconds to release the panna cotta. for the bold use a blowtorch.

2. Gently turn onto plate and spoon over the strawberry sauce, add berries to garnish.