Panna cotta
Vanilla cream set with just enough gelatine to hold its shape and wobble, turned out and served with a sharp raspberry sauce.
Method
- 1
Soak the gelatine leaves in a bowl of cold water until soft and floppy.
- 2
Brush the inside of the moulds very lightly with oil.
- 3
Put the cream, milk, sugar and vanilla pod and seeds in a saucepan and heat gently, stirring, until steaming and the sugar has dissolved. Do not let it boil.
- 4
Take the pan off the heat and lift out the vanilla pod.
- 5
Squeeze the water out of the gelatine and stir it into the hot cream until completely dissolved.
- 6
Pour into a jug and leave to cool until lukewarm, stirring now and then so the vanilla seeds stay suspended.
- 7
Pour into the moulds, cover and chill until set with a gentle wobble.
- 8
For the sauce, warm the raspberries and icing sugar in a small pan until the berries collapse into a juice.
- 9
Press the sauce through a sieve to remove the seeds, stir in the lemon juice and leave to cool.
- 10
To serve, dip each mould in hot water for 5 seconds, run a thin knife around the edge and turn out onto a plate.
- 11
Spoon the raspberry sauce around each panna cotta.
Notes
- Gelatine strength varies by brand and grade. Check the packet for how much liquid each leaf sets and aim for a soft set, not a firm one.
- For a softer set, use 3 leaves and serve the panna cotta in glasses rather than turning it out.
- The set creams keep, covered, for 2 days in the fridge.
Equipment
Six 150 ml moulds or ramekins, Small bowl, Saucepan, Small saucepan, Sieve, Jug