Panna Cotta

Name: Panna Cotta
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups (500 ml) Milk & Cream *e.g. 1 cup Milk and 1 cup Cream; 1/4 cup Caster Sugar; 1 teaspoon Vanilla Extract *OR 1 Tablespoon Rum or Brandy; 2 teaspoons (*about 8g) Gelatin; 2 tablespoons Water

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Panna cotta’ is an Italian dessert of sweetened Cream set with Gelatin, and it is usually moulded. For me, cream only Panna Cotta is too rich and heavy. That’s why I always mix Milk and Cream. You can make Milk only version, though it should be called ‘Milk Jelly’.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

2 cups (500 ml)Milk & Cream *e.g. 1 cup Milk and 1 cup Cream
1/4 cupCaster Sugar
1 teaspoonVanilla Extract *OR 1 Tablespoon Rum or Brandy
2 teaspoons(*about 8g) Gelatin
2 tablespoonsWater

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Steps

1

Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
*Note: If you are going to set the jelly in serving glasses, use less Gelatin. (e.g. 1 & 1/2 teaspoons)
2

Place Milk, Sugar and Vanilla in a saucepan, and heat over medium heat, stirring, and bring just to the boil. Remove from heat.
3

Add soaked Gelatine, mix well until gelatine dissolves, then add Cream and stir to combine.
*Note: Adding cold Cream at the end will speed-up the setting process. Alternatively, you can heat Cream with Milk.
4

Pour the mixture into jelly moulds or serving glasses. Place them in the fridge and leave to set. Serve with your favourite berry sauce or/and fresh berries. I used Raspberry Sauce for above photo.
5

*Raspberry Sauce: Place 1/2 to 1 cup frozen/fresh Raspberries and 1 to 2 tablespoons Sugar in a heatproof bowl and microwave for 2 to 3 minutes. Cool completely.