I often find myself in situation with left over double cream and don't know what to do with it. Well, not exactly no idea what to do with it but I want a simple solution, nothing too fancy. Whipped cream is a great idea but there's only so may whipped cream with fruits that I can eat. Searching around yield me this wonderful panna cotta recipe which is very versatile for it can be used as a standalone or in combination with something else of your own preference.
In my case, I paired it with peach jelly because I have some peaches left in the fridge and I happen to have a soon to be expired peach flavored jello :)
Perfect Panna Cotta (Recipe from Secrets From My Tuscan Kitchen by Judy Witts)
250ml double cream (38% fat)
25g granulated sugar
½ tsp vanilla extract (or use vanilla bean if you have)
1 gelatin sheet (or 1+tsp powdered gelatin)
cold water to dissolve gelatin (~25ml for the amount of powdered gelatin mentioned)
1. Soak sheet gelatin in plenty of cold water for 5 - 10minutes until softened.
For powdered gelatin, sprinkle over cold water and let stand for 5 - 10 minutes.
2. Heat cream and sugar in a sauce pan over low heat. Once the sugar has dissolved, remove from heat immediately and stir in vanilla extract ( if using a vanilla bean, scrape the seeds from the bean into the cream and add the pod. Gently heat as above, remove from heat then infuse for 30 minutes ).
3. Remove gelatin sheet from water, wring as much excess water from it as possible and then add to cream mixture. (If using powdered gelatin, add the bloomed powdered gelatin to the mixture and stir until dissolved).
4. Allow mixture to cool down before dividing into containers (I use small glasses, so made 4; and I have already prechilled the peach jelly for an hour ahead).
5. Chilled for an hour (or overnight for best result).
Tips to prevent panna cotta from separating:-
- Don't overheat the cream.
- Allow cream mixture to cool down sufficiently before pouring into ramekins or glasses & chilling it.
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