Ingredients
- 2 cup double cream
- 1/4 cup caster sugar
- 1 tsp vanilla extract
- 3 tsp gelatine powder
- 3 tbs cold water
Method
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Step 1Sprinkle the gelatine over the cold water in a medium sized bowl and let stand 10 minutes.
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Step 2Heat the cream with the sugar in a saucepan and stir until the sugar has completely dissolved.
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Step 3Pour the warm mixture over the gelatine and stir until the gelatine has dissolved. Add the vanilla extract.
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Step 4Pour the panna cotta mixture into small cups oiled with a neutral tasting oil.
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Step 5Chill in the refrigerator for 2-4 hours until firm.
Equipment
- 1 bowl
- 1 saucepan
Recipe Notes
This custard keeps very well. It's awesome if you try it with a chocolate sauce (just heat some pieces of a chocolate bar then pour on it when melted) or with fresh fruits such as strawberries.
You can also use thickened cream instead of double cream to make this recipe.
Can I give panna cotta a brulee topping, like creme brulee?
Because panna cotta is a cream mixture set with gelatine, it is more susceptible to heat than the custard of a creme brulee, and might make the panna cotta melt. Instead, try serving with a drizzle of caramel sauce or dulce de leche.
I made panna cotta once before and it split. How do avoid this?
The reason panna cotta splits is usually due to the temperature of the cream mixture being too hot. Then when the mixture goes into the fridge, it separates into a gelatine layer and a cream layer. To avoid this, when you're heating the cream with the sugar, don't let the mixture come to the boil, and stir until the sugar has completely dissolved. The when adding the warm cream mixture to the gelatine, make sure you stir until the gelatine has completely dissolved. You can also wait 5 minutes before pouring the mixture into the small cups or ramekins and putting them in the fridge – just don't let it set in the bowl!
Recipe Reviews (4)
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