Panna Cotta
Creamy vanilla panna cotta served with a homemade strawberry compote.
Nutrition Facts
Ingredients
Instructions
Panna cotta: Place 6 glasses in the fridge to cool.
In a small bowl combine the gelatine and cold water. Set aside to bloom (swell up).
Add milk, vanilla and sugar to a small saucepan. Over a medium heat, melt sugar and gently heat the milk to infuse the vanilla flavour. Remove pot from the heat before it starts to simmer.
Pour the gelatine into the pot, mixing well so it dissolves. Slowly add the cold cream, stirring as you go. Allow to cool for 5 minutes to prevent separation.
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Continue Reading at Vjcooks →Chef's Notes
These will keep in the fridge for up to a week. Keep covered or in a sealed container so they stay fresh.If your panna cotta starts to separate it means the mix was too hot when you poured it into the glasses. If it’s still liquid you can stir them up again to combine.
Notes
These will keep in the fridge for up to a week. Keep covered or in a sealed container so they stay fresh.If your panna cotta starts to separate it means the mix was too hot when you poured it into the glasses. If it’s still liquid you can stir them up again to combine.
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