Panna Cotta

There is good reason for Panna Cotta being one of the most popular desserts in Italy. It is subtle, infused with vanilla and has an unforgettable texture that goes perfectly with fresh summer fruits. Add to this how easy it is to make and how little time it takes and you have an all round winner.

This recipe makes six portions but can easily be doubled.

45ml cold water

17,5ml powdered gelatine

750ml cream

100ml caster sugar

5ml vanilla

Add the cold water to a small bowl and sprinkle the gelatine on top.

Leave to stand for 5 minutes.

Add the cream and caster sugar to a small saucepan on medium to low heat.

Stir the mixture until the sugar has dissolved completely.

Remove the saucepan from the heat just before it reaches boiling point. Do not allow it to boil!

Melt the gelatine in the microwave at 5 second bursts until it is completely liquid.

Add the liquid gelatine to the cream mixture in a thin stream, while whisking continuously.

Add the vanilla and whisk again.

Pour the mixture into 6 bowls/glasses/moulds and cover with plastic wrap.

Place the panna cotta in the refrigerator for about 6 hours or until set.

Serve with fresh fruit.

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