![Panna Cotta](/on/demandware.static/-/Sites-LCNZ-Library/default/dwb16dc8a3/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000839_ENG.png)
Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
- 250ml full cream milk
- 2 tablespoons caster sugar
- 2 teaspoons powdered gelatine
- 250ml pure or pouring cream
- 1 1?2 teaspoons vanilla extract
- Your choice of topping/flavour (see method)
-
Method
-
1Pour the milk and sugar into a Le Creuset milk pan, sprinkle the gelatine over the top and allow it to bloom. It will look soft and wrinkly.
-
2Place the saucepan over a low heat, stirring frequently until the gelatine and sugar dissolves. This should only take a couple of minutes.
-
3Don’t bring the mix to a boil or a simmer, if you see too much steam coming off the pan, remove from the heat and keep stirring.
-
4Add the cream and vanilla when the pan is off the heat.
-
5Pour the mixture evenly into six Le Creuset Mini Ramekins. Cover and chill for at least 2 hours.
-
6Different Flavours and Toppings:
-
7Blueberry: Add 4 tablespoons of blueberries to the milk and cream. Decorate with fresh blueberries and a dusting of icing sugar.
-
8Strawberry and rose: Replace the vanilla with 1 teaspoon of rose water. Decorate with strawberries.
-
9Lime and coconut: replace the cream with coconut milk and replace the vanilla with 1 teaspoon of lime/lemon zest. Decorate with coconut shavings or lime/lemon zest.
-
10Chai: Add 1 tablespoon chai spice to the milk and cream before heating. Decorate with a dusting of cinnamon sugar.
-
11Vanilla bean: Decorate with white chocolate shavings.