Panna cotta

By Drum Digital
19 August 2016

This creamy Italian dessert will satisfy that sweet craving.

By Hope Malau

Serves: 6

Preparation: 5 min

Cooking: 10 min

Chilling: 6 hours

750 ml (3 c) cream

250 ml (1 c) milk

160 ml (? c) castor sugar

2 cinnamon sticks, broken in half

5 ml (1 t) vanilla essence

15 ml (1 T) gelatine powder

60 ml (¼ c) hot water

  1. Place cream, milk, sugar, cinnamon and vanilla in a saucepan over low heat. Stir on low heat until sugar has dissolved. Increase heat and cook until just simmering. Remove from heat.
  2. Whisk together gelatine and hot water until dissolved. Add to cream and mix well. Set aside to cool slightly.
  3. Strain mixture into a jug and pour liquid into moulds. Refrigerate for 6 hours or overnight to set.
  4. Dip moulds into warm water for 3 seconds and invert onto serving plates.

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