Panna Cotta

Panna cotta is an Italian dessert made by simmering together cream, milk and sugar and mixing this with gelatine, and letting it cool until set.

This is generally served with wild berries, caramel, chocolate sauce or fruit coulis.


INGREDIENTS

125ml milk
375ml double cream
1 aniseed
1/2 vanilla pod
2 leaves of gelatine, soaked
50g caster sugar


METHOD

1. Soak the gelatine in cold water.
2. Boil the milk and cream, add the aniseed and the vanilla pod with the beans.
3. Take off the heat and add the gelatine and caster sugar.
4. Strain through a fine strainer.
5. Place in a bowl set over ice and stir until it thickens slightly; this will allow the vanilla seeds to suspend throughout the mix instead of sinking to the bottom.
6. Fill in individual dariole moulds.
7. Put in the blast chiller for over an hour until set.
8. To remove the panna cotta from the mould, just place the dariole onto hot water for 5 seconds, then put it upside down on a place.
9. Garnish and serve.