Yesterday we went to my Dad's house for a delicious Sunday Roast (with chicken because my Sister & I don't eat much red meat), & Andy made us AMAZING Panna Cotta for dessert. So amazing that I've decided to share how he made it! Andy got it perfect even though it was his first time making Panna Cotta, so I'm sure all of you will find it an easy recipe to follow.
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| Panna Cotta Recipe |
YOU WILL NEED:
4 - 5 Jelly MouldsA Hand Whisk
A Pot for the Stove
A Bowl for the Berry Coulis
Measuring Scales
(Optional: A Serving/Pouring Jug to making pouring the mixture into the moulds easier)
1 Vanilla Pod (cut open and emptied)
250 ml Milk
250 ml Double Cream
30g Sugar
3 Gelatine Leaves
For the berry coulis:
350g of Strawberries
150g Rasberries
Lots of Sugar
Mint Leaves optional for decoration.
Makes 4 - 5 servings.
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| Andy being a Chef! |
HOW TO MAKE THE PANNA COTTA & BERRY COULIS:
Put 3 gelatine leaves in a cold bowl of water for them to soak.
For the Berry Coulis, put:
350g of strawberries
150g rasberries
100g sugar
in a bowl & toss together so that all the fruit is covered in sugar & put to one side.
For the Panna Cotta, mix together:
1 vanilla pod (cut open & emptied)
250 ml milk
250 ml double cream
30g sugar
put the mixture and the empty vanilla pod in a saucepan. Heat and gently stir until either just at the boil or just below - Be careful not to burn the mixture!
Take out the empty vanilla pot and drain the gelatine leaves of all the water (but careful to squeeze them too hard) and them put them in the saucepan with the rest of the mixture.
Take off the heat immediately and stir gently for a few minutes until the gelatine leaves have dissolved in the mixture.
Pour the mixture into a serving or measuring jug to make it easier to pour into moulds.
Once in the moulds place in the fridge for 2 - 3 hours for them to firm up.
Once out the fridge carefully break the seal and then careful place them on a plate.
Take out the empty vanilla pot and drain the gelatine leaves of all the water (but careful to squeeze them too hard) and them put them in the saucepan with the rest of the mixture.
Take off the heat immediately and stir gently for a few minutes until the gelatine leaves have dissolved in the mixture.
Pour the mixture into a serving or measuring jug to make it easier to pour into moulds.
Once in the moulds place in the fridge for 2 - 3 hours for them to firm up.
Once out the fridge carefully break the seal and then careful place them on a plate.
Spoon some of the Berry Coulis from the bowl, and drizzle on top of and around the Panna Cotta.
Decorate your Panna Cotta with mint leaves and add a few raspberries.
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| How your Panna Cotta's should look once out of the Jelly Moulds. |
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| The finished product! A delicious Panna Cotta dessert! Yummy! |
If you enjoyed this recipe and want some more, please comment below!
I hope you have fun making your Panna Cotta, & if you post pictures of your masterpiece, let me know!
Love & Kisses,
Vicki xoxo
Wow i love panna cotas!!it's hard to find in my country though,so thank you for sharing this recipe!:D
ReplyDeleteThank you for your lovely comment! :) I'm glad I could help! xoxo
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