Panna cotta is one of the easiest dessert to make and can be made ahead of time, presented beautifully with wow factor. The only trick with a good panna cotta is that one shall NEVER substitue vanilla pod with vanilla extract/paste, it will not taste the same. I made this creamy Italian dessert with store bought strawberry jam and top it with home made almond brittle. Mr.T loves it.
1.5 gelatine leaves
225ml double cream
100ml whole milk
50g white caster sugar
1 vanilla pod
Method:-
1. Soak the gelatine leaves in a small bowl of cold water to soften – takes about 5 mins.
2. Meanwhile, pour the cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture.
3. Heat the mixture gently until hot, but not bubbling. Stir occasionally to prevent scalding.
4. Remove the gelatine leaves from the water, squeeze out any excess liquid then add, one at a time, to the hot cream.
5. Stir until dissolved. Leave to stand for 20-30 mins until cooled – the vanilla pods should be suspended in the liquid by this point.
6. Strain the mixture through a sieve into 6 serving glasses, then chill for at least 3 hrs.
7. Top with a teaspoon of strawberry jam & a piece of almond brittle to serve.
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