Wednesday, 18 May 2011

Simple Vanilla Pannacotta

Ingredients Serves 8

For the Pannacotta Panacotta

6 gelatine leaves
500ml milk
500ml double cream
2 vanilla pods, split lengthways,
seeds scraped out
25g/1oz sugar
For the sauce
175g/6oz sugar
75ml/2fl oz water
350g/12oz raspberries
To serve
4 sprigs fresh mint
Fresh Raspberries

Preparation method

  1. For the panna cotta, soak the gelatine leaves in a little cold water until soft.

  2. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.

  3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.

  4. Divide the mixture among 4 Dariole Moulds and leave to cool. Place into the fridge for at least 2 hours, until set.

  5. For the sauce, place the sugar, water and frozen Raspberries into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved and sauce thickens.

  6. Take the pan off the heat and using a hand blender, blend the sauce until smooth. Pass the sauce through a sieve into a bowl and stir in the fresh raspberries.

  7. To serve, turn each panna cotta out onto a serving plate. Spoon on the sauce and garnish with a sprig of mint.

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