Baking & Desserts
Vanilla Bean Panna Cotta
Prep 10 mins. /Cook 20 mins.
6
Average
Vanilla Bean Panna Cotta
Method
Allow 5 hours cooling and refrigeration time
- Place the cream, milk, sugar, and scraped vanilla beans and pod in a large pan. Stir over a low-medium heat and slowly bring to the boil. When the mixture just reaches the boil, remove from the heat immediately.
- Meanwhile, place the gelatin leaves in a shallow dish, and then cover in cold water to soften for 5 minutes. Remove the gelatin from the water and squeeze out any excess water. Whisk the gelatin into to the cream mixture until dissolved.
- Allow the mixture to cool slightly and then strain through a sieve into a jug. Pour into 6x120ml capacity pudding moulds, and then transfer into the refrigerator for 5 hours or until set. The panna cottas should still have a slight wobble to them once set.
- Remove the panna cottas from the fridge and run a sharp knife around the edge of the moulds. Dip the moulds briefly into hot water and then use your fingers to gently loosen the panna cottas away from the edges. Turn upside down to release the panna cottas from the moulds.
- Serve the panna cottas immediately with berries.
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Should I grease my baking tins?
This helps stop food sticking. Brush the tin with melted butter or use some baking paper with a little butter on it to rub around the inside of the tin.