Panna cotta

Original recipe by Aldo Zilli. Serve with a coulis of raspberries or mixed red fruit or, if calories and cholesterol are no object, with butterscotch sauce.

2 leaves gelatine
200 ml double cream
200 ml milk
60 g caster sugar
few drops vanilla extract, or a vanilla pod

Put the gelatine to soak in cold water to cover. If using a vanilla pod, scrape the seeds into a pan with the cream, milk and sugar and add the pod as well (otherwise add the vanilla extract after the gelatine). Heat gently, stirring at first to dissolve the sugar, till just below boiling point. Remove from the heat, squeeze out the gelatine and stir it into the hot cream to dissolve. Add vanilla extract at this point. Pour into 4 150ml ramekins, allow to cool and then refrigerate till set (about an hour).

Turn out and serve with sauce of your choice.

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