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
Ultimate version
Vanilla pod and buttermilk panna cotta with a sieved raspberry coulis.
Per serving£1.98
Total cost£7.90
Time42 min
Ingredients for 4
- For the panna cotta
- 350 ml double cream
- 150 ml buttermilk
- 70 g caster sugar
- 1 vanilla pod , split, seeds scraped
- 1 strip of lemon zest
- 3 gelatine leaves , softened in cold water
- For the coulis
- 200 g fresh raspberries , for the coulis
- 30 g icing sugar
- 1 tsp lemon juice
- To serve
- 12 fresh raspberries , to garnish
Method
- Soak the gelatine in cold water. Warm the cream, sugar, scraped vanilla pod and seeds, and lemon zest gently for 10 minutes to infuse, then remove the pod and zest.
- Squeeze the gelatine and stir into the warm cream until dissolved, then whisk in the buttermilk off the heat.
- Strain into four lightly oiled dariole moulds and chill for at least 6 hours until just set with a wobble.
- Blitz the raspberries with the icing sugar and lemon juice, then push through a fine sieve to make a seedless coulis.
- Dip each mould briefly in warm water and turn the panna cotta out onto plates.
- Pool the coulis around each one and finish with fresh raspberries.
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.
