Best Panna Cotta Recipe Ever
Recipe type: Dessert
Cuisine: Italian
Serves: 8
- 330 ml milk
- 470 ml cream
- 120 grams icing sugar (confectioners sugar)
- 3 sheets of gelatine, bloomed
- 2 vanilla beans (or you could use vanilla bean paste)
- Lightly brush dariole moulds with an unflavoured oil.
- Soak gelatine sheets in a bowl of ice water until soft.
- Split and scrape vanilla beans into the milk and heat to warm, 80C / 175F
- Take off heat and let the beans infuse into the milk for 30 minutes.
- Remove beans and stir in sugar.
- Squeeze gelatine sheets and add to milk and stir well.
- Add cream and stir mixture over ice until cool so vanilla seeds stay in suspension rather than falling to the bottom (like mine did)
- When mixture begins to set up, pour into oiled dariole moulds and place in refrigerator for several hours.
- To unmould, lightly press the side of the panna cotta and it will come away from the side of the mould. Turn it out onto a serving dish.
- Garnish with fruit, coulis or anything else you like.
Recipe by Orgasmic Chef at https://orgasmicchef.com/best-panna-cotta-recipe/
3.2.2089