Panna cotta

By admin
18 January 2013

Time to treat the ones you love with some deluxe decadence

Serves 4

Preparation time: 5 min

Cooking time: 10 min

3 gelatine leaves

250 ml (1 c) milk

250 ml (1 c) double cream

1 vanilla pod, split, seeds scraped out

45 ml (3 T) sugar

Sauce

200 ml (¾ c) sugar

200 ml (¾ c) water

45 ml (3 T) port

250 g raspberries

mint to garnish

1      Soak the gelatine leaves in little cold water until soft. Pour the milk, cream, vanilla pod with seeds and sugar in a pot and simmer on medium heat for 5 minutes.

2      Remove the vanilla pod and pass the mixture through a sieve. Remove the gelatine leaves from the water and whisk into the milk mixture until the dissolved.

3      Divide the mixture among four ramekins. Place in the fridge for at least 2 hours or until set.

Sauce Place the sugar, water and port in a pot and simmer over medium heat until the sugar has dissolved. Add half raspberries and blend the sauce until smooth. Pass through a sieve and serve the sauce with the panna cotta and remaining raspberries.

- Hope Malau

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