Panna cotta (Italian for “cooked cream”) is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.
Ingredients
- 2 ½ sheets gelatine
- 150ml milk
- 400ml double cream
- 60g caster sugar
- 1 vanilla pod, split lengthways
- fresh raspberries, mint leaves to serve
- Raspberry compote, to serve
Method
- Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
- Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape out of the pod, use the back of a knife).
- Stir to combine and bring to a simmer, then remove from the heat.
- Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture.
- Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours & garnish with raspberries/ compote & mint.