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VANILLA BEAN PANNA COTTA Serves 8 to 10
Ingredients Panna cotta 800ml cream 100ml milk 90g caster sugar 1 capful vanilla essence ¼ tsp vanilla paste ¼ tsp nutmeg 2-3 gelatine sheets Berry compote 250g mixed berries fresh or frozen 80g caster sugar ¼ tsp ground cinnamon Pinch nutmeg 1 tsp vanilla essence
Method To make the panna cotta, gently heat cream, milk, sugar, vanilla and nutmeg in a thick-based saucepan. Gently bring to the boil to dissolve the sugar. Then place the gelatine sheets into the mix (as the mix is hot the sheets do not need to be soaked in cold water). Once the gelatine is completely dissolved, remove from heat. Spray 8 to 10 dariole moulds with canola spray then pour the mixture into the moulds. Cover with cling wrap and let set overnight. To make the berry compote, gently heat all the ingredients until caster sugar has dissolved, then leave in the fridge overnight to be used on top of the panna cotta. To plate, place the small moulds upside down above the serving plates then with your thumb gently push the panna cotta to the side to let a little air pocket into the mould. The panna cotta should then slide out easily. Place a couple of spoonfuls of the cold berry compote over the panna cotta and serve.
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9/03/2020 3:12:56 PM