Search This Blog

Wednesday, 30 November 2011

A classic panna cotta

I made this on a Sunday for my Grandfather (also know as Elvis) and my Grandmother Di, who I do not see as often as I would like! I wanted to make something to impressive and fun, this was definitely it! Any questions please ask me, it was very simple to make, easy and fun!


For 8 people
For the panna cotta:
  • 6 gelatine leaves
  • 500ml milk
  • 500ml double cream
  • 2 vanilla pod, split lengthways, seeds scraped out
  • 50g sugar
For the sauce:
  • 225g sugar
  • 350ml water
  • 600g raspberries


  1. For the panna cotta, soak the gelatine leaves in a little cold water until soft.
  2. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
  3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved (this will be done quite quickly but if your not sure have a hunt with a fork!).
  4. Divide into 8 ramekins and leave to cool. Place into the fridge for at least an 3 hours, until set (depending on size).
  5. For the sauce, place the sugar and water into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.
  6. Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth (do this over the sink as it can get rather messy - as my boyfriend would tell you who had to tidy up the mess).
  7. Pass the sauce through a sieve into a bowl and stir in the remaining fruit (This is a definite must for the dinner party look).
  8. To serve, turn each panna cotta out onto a serving plate, if the wont come out hold the bases in hot water for a few seconds), and then spoon over the sauce...yum.