Thursday, 6 June 2013

Vanilla and strawberry panna cotta

Recipe for a light and creamy panna cotta with fruity strawberry sauce.  Its a very quick dessert but requires some time in the fridge to set before serving.  Delicious!


For the panna cotta:
  • 3 gelatine leaves
  • 250ml milk
  • 250ml double cream
  • 2tsp of vanilla paste or 1 vanilla pod
  • 25g caster sugar
For the strawberry sauce:
  • 2tbsp caster sugar
  • 200g fresh strawberries
  • 1tsp lemon juice
Soak the gelatine leaves in cold water and set aside.
Place milk, cream, vanilla and sugar in a sauce pan and bring to simmer. Take off the heat.
Take the gelatine leaves out the water and squeeze out, then put into the milk mixture and stir until dissolved.
Pour the mixture into four ramekins and place them in a bowl of cold water, make sure no water will get into the ramekins.
When cooled completely, place in the fridge for about 2-3 hours, until set. 

To make the sauce, place all ingredients in a blender and process until smooth.

Turn each panna cotta out the ramekin and garnish with strawberry sauce.


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