Desserts
Italian
ItalianPanna Cotta
A silky set Italian cream pudding in three tiers. Basic keeps it simple with milk and vanilla essence, while Ultimate uses vanilla pods, buttermilk and a fresh raspberry coulis.
Vegetarian
Gluten-free
Nut-free
Better version
Double cream set with real vanilla and a fresh strawberry topping.
Per serving£1.15
Total cost£4.60
Time30 min
Ingredients for 4
- For the panna cotta
- 400 ml double cream
- 100 ml whole milk
- 70 g caster sugar
- 1 tsp vanilla bean paste
- 3 gelatine leaves , softened in cold water
- To serve
- 200 g strawberries , hulled and sliced
- 1 tbsp icing sugar
Method
- Soak the gelatine leaves in cold water until soft.
- Heat the cream, milk, sugar and vanilla bean paste until steaming, then remove from the heat.
- Squeeze the gelatine and whisk into the hot cream until dissolved.
- Pour through a sieve into four moulds and chill for at least 5 hours until set.
- Toss the sliced strawberries with the icing sugar and leave for 10 minutes.
- Turn out the panna cotta or serve in the glass, topped with the macerated strawberries.
Equipment
- saucepan
- fine sieve
- four moulds or glasses
The three ways, side by side
Budget
Half-cream, half-milk set with vanilla essence and a jam drizzle.
Better
Double cream set with real vanilla and a fresh strawberry topping.
Ultimate
Vanilla pod and buttermilk panna cotta with a sieved raspberry coulis.
