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Panna Cotta Recipe
A traditional Italian dessert, that's easy to make at home.
They are good served with fresh berries and perhaps a little raspberry coulis.
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For 6 ramekins:
- 560ml/1 pint Double Cream
- 180ml/6 fl oz Milk
- 110g/4 oz Caster Sugar
- 1 Vanilla Pod
- 2 leaves of Gelatine
Combine the cream, milk and sugar in a pan over a medium heat.
Cut open the vanilla pods, lengthways, and scrape the seeds into the pan with the whole halved pod.
Watch the mixture carefully and when it starts to boil, remove it quickly from the heat. Set it aside for about half an hour.
Place the gelatine leaves in a bowl of cold water for a few minutes, and when it becomes soft and flexible, squeeze the water out and add the leaves to the cream mixture. Stir, until they are dissolved.
Pour the mixture into ramekins and chill them for four hours, or until they have set.
To serve - dip each ramekin into a little hot water and turn out onto a plate. Serve with your chosen accompaniment.