Creamy panna cotta

Creamy panna cotta


15 people made this

About this recipe: A deliciously vanilla cream dessert, with a mixed berry sauce. It's simple, very tasty and can be made a day before serving. Serve with a few fresh berries if available.

Military Cook

Serves: 6 

  • For the panna cottas
  • 2 teaspoons plain granulate gelatine
  • 4 tablespoons cold water
  • 750ml cream
  • 60g icing sugar, sieved
  • 1 (3.75cm-long) vanilla bean, split lengthways
  • For the berry sauce
  • 285g frozen mixed berries, thawed
  • 2 tablespoons icing sugar
  • 2 tablespoons brandy

Prep:1hr5min  ›  Cook:5min  ›  Extra time:8hr setting  ›  Ready in:9hr10min 

  1. In a small bowl, soften gelatine in cold water; set aside. Place cream, icing sugar and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard the vanilla bean.
  2. Add gelatine and water to the hot cream mixture. Stir until gelatine dissolves. Pour into 6 lightly oiled 125ml moulds (or other small cylindrical moulds) and refrigerate overnight or at least 8 hours.
  3. To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in the brandy. Let stand for an hour until it has a syrupy consistency.
  4. Unmould panna cottas and serve with berry sauce.

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