The Italian dessert Panna cotta is very easy to make and because it is light and creamy it can be paired with all sorts of fruits. Try sharp berries in the Summer, lightly poached apples or pears in the Autumn and spiced fruit compote in the Winter. A soft and deliciously sweet dessert that you’ll want to make time and time again. 5 mins to preparation time and plenty of time to set in the fridge, make these delicious treats in advance.
Instead of turning the Panna cotta out onto plates you could pour the mixture into some pretty cups and leave to set. Serve in the cups with some raspberries piled on top and a biscotti or crisp biscuit placed on the saucer.
- Soak the gelatine leaves in cold water until soft. Pour the cream and double cream into a saucepan. Split the vanilla pod in half and scrape out the seeds and add to the pan. Add the sugar.
- Heat the mixture slowly, stirring all the time until the sugar has dissolved. Bring just to a simmer.
- Remove the cream from the heat. Remove the gelatine from the water and squeeze well. Add to the saucepan and stir well until dissolved.
- Pour the mixture into four ramekins, small cups or cleaned plastic yogurt pots. Chill for at least 4 hours.
- To turn out dip each dish briefly in boiling water and invert onto plates. Scatter the fresh raspberries over and around and then sprinkle lightly with icing sugar. Decorate with mint leaves if liked.
By Val Barrett
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