Panna cotta

2016-10-09-15-37-53

I am a bit thin in the desserts department, so I am trying to expand my repertoire. Panna cotta was on my TODO list for a very long time, and I always thought of it as something mythical or difficult.

As I purchased some panna cotta moulds on our Tuscany trip, I thought it was about time to make it. It is surprisingly easy with a good recipe. The first tricky point is not to overload it with gelatine so that it becomes too stiff; the second tricky point is extracting the panna cotta from the mould: here, dipping the moulds in hot water for 10 seconds does the trick.

Panna cotta

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 10 g gelatine leaves
  • 100 mL milk
  • 475 mL double cream
  • 100 g caster sugar
  • 1 vanilla pod, slit
  • vegetable oil, for brushing
  • blueberry jam, to serve

Instructions

  1. Fill a small bowl with cold water and soak the gelatine leaves for 3 to 5 minutes.
  2. Brush 6 panna cotta moulds with neutral vegetable oil.
  3. In a small pot, bring the milk to just below the boiling point, but do not let it boil. Transfer to a separate bowl.
  4. Squeeze the excess liquid out of the gelatine and add to the hot milk.
  5. Pour the cream into the now empty pot, adding sugar and the vanilla pod, and bring to boil, stirring constantly. When the sweet cream mixture comes to boil, remove the vanilla pod and add to the milk mixture.
  6. Divide the mixture among the 6 panna cotta moulds.
  7. Let set in the fridge for at least 4 hours.
  8. Turn out to a serving dish, dipping the moulds in hot water for 10 seconds if needed.
  9. Serve with some blueberry jam.

Boyfriend approved.

2016-10-09-15-39-47

 

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