Main content

Vanilla Panacotta


  • oil for spraying

  • 7g gelatin sheets

  • 700ml whipping cream

  • 300ml full cream milk

  • 1 cup sugar

  • 2 vanilla pods


  • 1.

    Prepare the moulds by spraying with oil. Soak the gelatin sheets in cold water. In a large saucepan, heat the cream, milk and sugar at 80C/176F (check with a candy thermometer). Split the vanilla pods in half lengthways and scrape out the seeds. Add the pods and seeds to the milk and cream.

  • 2.

    Squeeze the water out of the gelatin sheet and add to the cream. Stir to dissolve the gelatin. Pass through a strainer and pour into moulds and refrigerate overnight.

  • 3.

    To serve, demold the pannacotta; dip each mould into hot water for 30 seconds, turn it upside down on a serving plate and carefully take off the mould. Serive with Poached Strawberries.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings