For Katherine ONeill and Lyn - recipe for Panna Cotta Vanilla Panna Cotta (basic recipe) 250 ml double cream 250 ml whole milk 1 oz. sugar (granulated) 3 leaves of gelatine Small bowl of water (for the gelatine) 1 vanilla pod Method Put the gelatine leaves in the water to soak. Put the double cream, milk and sugar into a pan over a low heat Split the vanilla pod and scrape out seeds and add these and the pod itself to the pan. When the milk/cream mixture has warmed to just under simmering point remove the vanilla pod (not the seeds) Take the gelatine out of the pan and shake off the excess water and add the gelatine to the milk/cream mixture Take the pan off the heat and stir (use a metal spoon) until the gelatine has dissolved making sure that the sugar has all dissolved as well. Pour into little dishes and put in fridge for at least 4 – 5 hours When ready to serve loosen the panna cotta from the dishes by putting a knife around the edge of the dish. Variation For Coconut Panna Cotta – same preparation as above but using 300ml of milk and 300ml of cream and substitute 1 sachet of creamed coconut for the vanilla (I used Blue Dragon creamed coconut) For Lavender Panna Cotta – use exactly the same ingredients and preparation as for the Vanilla one but substituting culinary lavender for the vanilla. Strain the milk/cream mixture to remove the lavender flowers before putting into individual dishes.
Posted on: Tue, 30 Sep 2014 20:15:02 +0000