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20 mins

Panna Cotta is simply an Italian cooked cream.
It has a daunting reputation but in reality it’s very straightforward. Just add the right amount of gelatine and you’ll be sure to achieve the perfect wobble.

Tip: It’s important to chill the mix until it just starts to set as this way the vanilla seeds hold all the way through the mix, rather than sinking to the bottom.

Makes 6 individual portions

Posted by Legend Press Published See Legend Press's 2 projects » © 2022 Laura Amos / Legend Press · Reproduced with permission.
  • Step 1

    The Panna Cotta

    Soak the gelatine leaves in cold water until soft.
    In a thick-bottomed saucepan add the cream, milk, sugar and vanilla seeds and bring to the boil, stirring occasionally to make sure the sugar has dissolved. Remove from the heat.

    Take the gelatine leaves, squeeze out the excess water, and whisk into the cream mixture until dissolved. Pour the mixture into a shallow container and chill until it just starts to set.

    Remove from the fridge and pass through a sieve. Pour into the moulds and place back in the fridge for a further 2-3 hours until fully set.

  • Step 2

    The Sauce

    In a large thick-bottomed saucepan, bring the caster sugar and water to the boil. When just boiled add the raspberries, blitz to a puree and then allow to cool.

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