I absolutely love panna cotta, and I’ve found that vanilla or white chocolate panna cotta are my favourites. I don’t eat it very often, and I’ve only made it a couple of times, but this recipe certainly made me want to make it again. Maybe I’ll fit it in for dessert sometime this week!
3 tablespoons cold water
2 teaspoons powdered gelatine
¼ cup caster sugar
1 vanilla pod, split in half lengthwise, seeds scraped
fresh raspberries, to serve
- Sprinkle gelatine over the water, stir gently and set aside.
- Place cream, milk, sugar, vanilla pod and seeds in a small saucepan over medium heat. Stir mixture until sugar dissolves and it just comes to a boil. Remove from heat, stir in gelatine and keep stirring until it dissolves (check by rubbing a little mixture between your fingertips to feel for grainy texture). Leave to cool, stirring occasionally, for 5-10 minutes.
- Pour liquid through a strainer into 4 x ½-cup capacity serving dishes or 6 x 80ml glasses. Refrigerate until set (about 2-4 hours). Top with a fresh raspberry and serve.