Vanilla panna cotta is perhaps one of my all-time favourite desserts, or it’s at least a tie with Greek custard tart.
An Italian favourite, panna cotta is a delicate and refined dessert which can be enjoyed as is or with toppings of your choice.
My Dad, Papa G aka George Psarias, is an award winning restauranteur of Giorgio’s Italian Restaurant in Leeds and sometime TV Chef and this is his recipe here.
He visited us recently, kindly making me up a batch so I wanted to share its deliciousness with you all as it’s such a simple, quick and tasty treat for all the family. I like to use organic milk and cream but you don’t have to. You can also seek out vegetarian gelatin too if you wish.
2 ½ sheets gelatine
150ml whole, organic milk
400ml organic double cream
60g caster sugar
1 vanilla pod, split lengthways, retaining the seeds
blueberries and honey (if you like) to serve.
Place the gelatine into a bowl of ice cold water and leave to soak for approximately 5 mins.
Into a medium sized saucepan, add the milk and cream, along with the sugar and vanilla seeds, bringing the heat to a simmer and stirring as you go. Remove the gelatin from the cold water, squeeze out any excess and add to the creamy mix.
Stir until the gelatin is fully dissolved and mixed through.
Pour your mixture into 4 ramekins or cups as we did, and leave in the fridge to set for at least 2 hours.
When you’re ready to serve your creamy desserts, turn each ramekin upside down into a small dessert plate. If it’s stuck, carefully use a knife to carve it out or place in warm water to coax it.
Add a compote or blueberries and a bit of honey as we have here. This is perfect any time of year, as a summer pudding or with winter berries and/or melted chocolate as the nights draw in.
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