If ever there was a dessert to rival my love affair with cheesecakes, it is the Panna Cotta! A few years ago, I went through a let’s try this & let’s try that stage with panna cotta, resulting in a notebook full of a myriad of flavours! I shall endeavour to get those recipes photographed and uploaded at some point! This is the plain old but delectable vanilla version!
One of the best things about serving this at a party is that you make everything the day before!
My favourite way to serve a vanilla panna cotta is with some stewed fruit, or coulis, either raspberry or strawberry.
On a side note, to me, warm panna cotta tastes just like homemade custard, and that’s how my girls have custard as they’re allergic to eggs.
You might also be interested in a similar recipe to this, just served differently, here.
Ingredients (serves 6-12, depending on the size of moulds)
400 ml double cream
400 ml mascarpone
2 tsp gelatine powder
1 tsp vanilla paste
120 g caster sugar
stewed strawberries/coulis/fresh berries to serve
1. Pour 150ml of the double cream in a wide, shallow dish and scatter the gelatine all over and leave to soak for 15 minutes.
2. Combine the rest of the cream and sugar in a saucepan and heat gently and bring to boil. Keep an eye on it as it will suddenly rush up!
3. Take off the heat and add the soaked gelatine and stir.
4. Add the mascarpone and vanilla paste and whisk the whole mixture for about a minute to combine thoroughly.
5. You should get a smooth mixture just like homemade custard. Strain if necessary but I don’t think you’ll need to.
6. Pour the mixture into your chosen moulds and place in the fridge overnight to set.
7. Serve with some stewed fruit.