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Panna Cotta With Raspberries

Recipe by Rachel Allen from Rachel's Favourite Food

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Panna Cotta have a silky velvety texture; absolutely wonderful served with fresh raspberries or strawberries .

Serves 4 to 6

Ingredients

300 ml Cream
30 g caster sugar
1 Vanilla pod split lengthways
1 Gelatine

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Method

Put the cream, sugar and vanilla pod in a saucepan, and slowly bring up to a simmer.
Turn off the heat and leave to infuse.
Meanwhile put the gelatine leaf into a bowl of water, to cover.
After 3 or 4 mins it will have softened completely.
At that point, take it out of the water and put into the saucepan with the hot cream (heat the cream again), whisk gently until the gelatine dissolves, if the cream has cooled down too much you might need to reheat it slightly with the gelatine.
Put into litlle ramekins, pretty glasses, little cups or whatever you fancy.
Leave for 2 hours in the fridge to set.
Serve with raspberries or some gorgeous sweet strawberries.

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Notes & Tips

* Pannacotta should be quite soft and wobbly in consistency but if you like you can turn it out. Just oil the ramekin. * Pannacotta is normally made with 100% cream but if you want a slightly lighter Pannacotta, use half milk,half cream.Or ¾ cream : ¼ milk.

Recipe Rating

What do you think?

juliet February 2011

My god, only a mouthful each on this measurement...... gezzz.....

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juliet February 2011

the amount is in correct!!!goodness

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Maree36 March 2010

me too but i'm actually surprised the site allowed it!!!!!

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- dvd October 2010
  
  why??? what is wrong with u ppl?
  
  Report abuse
Courtney March 2010

Hahaha This has given me a good laugh for the day

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- diz October 2010
  
  why
  
  Report abuse
Justine31 March 2010

as above

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Old Chef February 2010

1 WHAT of Gelatine??? 1 Leaf?? 1 Sachet?? 1 Bucketful??

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- Young Chef February 2010
  
  I think it says leaf....... or can't you read?
  
  Report abuse
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