Pannacotta

Posted in - Puddings on November 17th 2012 0 Comments

Perfect any time of year. The more wobbly the better.

serves 4

250mls cream
250mls milk
30g sugar
1/2 vanilla pod, split in two
3 leaves of gelatine

1. Bring the sugar, cream and milk to simmering point with the vanilla pod.
2. Soak the gelatine leaves for 5 minutes, squeeze the water out and add them to the cream and milk.
3. Stir to dissolve.
4. Remove the pod and pour into timbales which you can turn out, or whatever you are using.
5. Cool a little then put them in the fridge with clingfilm on top for at least two hours.

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