Serves 6 - Prep time 10 mins - Cook time 5 mins (plus 2-3 hours setting time)
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4 x Quick Dissolving Fine Leaf Gelatine (
or 1/4oz powdered Geletine)550 ml Double Cream
200ml semi-skimmed milk
175g Caster Sugar
1 Vanilla pod (half and remove the seeds - keep the seeds!)
Fresh raspberries etc
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Soak the gelatine leaves in cold water for 5 mins
Place cream, sugar and vanilla pod seeds in a pan with a heavy base. Slowly bring to the boil, stir occasionally, until sugar has dissolved.
Remove from heat and then take the Gelatine leaves one by one, squeeze out the excess water and stir into the mixture until dissolved.
Rinse out 6 x 150ml pudding moulds (old clean yogurt pots will do) but do not dry. Divide the panna cota mixture between them.
Cool then chill in the fridge for 2-3 hours until set.
To serve, dip the moulds one at a time into hot water for 10 seconds, then turn out onto plates.
Serve with fresh Raspberries or a Fruit Compote - or try with Jans Summer Sherbert ..............
Mon Apr 30, 2007 4:56 pm
