Panna Cotta
FI-panna_cotta

This is one of Phil and my favourite desserts! We generally have it with fresh berries, so we tell Lisa that we had fruit for dessert and we’re not being untruthful!

There are a lot of variations to the toppings you can use to make a completely different dessert!

This one is caramalised fig! Yum! (That’s still fruit!!!)

Panna Cotta
Panna Cotta
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
20 minutes 4 hours
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
20 minutes 4 hours
Panna Cotta
Panna Cotta
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
20 minutes 4 hours
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
20 minutes 4 hours
Ingredients
To Serve
Servings: people
Instructions
  1. Place the cream and milk in a saucepan with ½ teaspoon of vanilla paste. Slowly bring to the boil over a medium heat. Remove from the heat and set aside for 10 minutes.
  2. Add sugar and return to a low heat. Cook, stirring, for 5 minutes, or until sugar dissolves.
  3. Bring a small saucepan of water to boil and remove from heat. Place 2 tablespoons of boiling water in a small heatproof bowl. Sprinkle over gelatine.. Sit the bowl of gelatine in the saucepan of water and stir until dissolved. Then stir into the cream mixture.
  4. Lightly oil 6 x 1/2 cup (125ml) dariole moulds or ramekins. Place on a tray and pour in cream mixture. Refrigerate for a minimum of 4 hours.
  5. To serve, break the seal by inserting a small knife between the panna cotta and the mould. Turn onto a serving plate and shake to release. Serve dish with fresh berries and/or berry coulis.
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