Panna cotta



Ingredients – makes 6

For the panna cotta:

  • 600 ml double cream
  • 230 ml full fat milk
  • 90 g sugar
  • 10 g gelatine sheets
  • 1 teaspoon high quality vanilla extract

To serve:

  • a selection of seasonal fruit



Make the panna cotta:

  • Put the gelatine sheets in a bowl of cold water to soak.
  • Pour the cream, milk, vanilla extract and sugar in a saucepan, heat gently while stirring but don’t let it boil.
  • Remove from the heat and stir in the squeezed out gelatine leaves until dissolved.
  • Pour the mixture into 6 ramekins and leave to set in the fridge for 4 hours

To serve:

  • Unmould the panna cotta: dip each ramekin briefly in hot water to loosen the filling from the sides, reverse onto a plate and lift off the ramekin.
  • Decorate with fresh fruit.


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