Yummy yummy vanilla panacotta was on the menu yesterday. Easiest ever italian desert, extremely tasty and filling, and I haven't met practically no-one who doesn't enjoy a good italian desert. As I said very very basic recipe and a great and easy way to impress.
Here is how:
- 1 sachet of gelatine
- 600ml Double cream
- 4 tbs caster sugar
- vanilla pod or 1 tsp of vanilla essence
- Strawberries and sugar for the coulis
In a heatproof bowl soak the gelatinein cold water (4-5 tbp) for at least 4-5 minutes. Place the cream with the sugar in aPublish Post heavy bottom pan and simmer until the sugar disolves, remove from heat. Put the gelatine mix au bain-marie, shaking eventually the top pan until the geltine is smooth. Pur the geltine mix in the cream and mix well, make sure that there are not big chunks of gelatine (not very nice when cold). Pur the mix into individual ramekins and let it cool. Cool and then chill in the refrigerator for 2-3 hours until set, I usually leave it overnight for best results to be honest. Its a good idea to cover the ramekins with clearfilm. To serve, dip the moulds one at a time into hot water for 5 seconds, then turn out onto plates. Spoon over the coulis and decorate with fresh raspberries or strawberries. The coulis is even easier to make, just mix some strawberries with a couple of tsp of sugar in the blender and ready!
It takes less than 15 minutes to make and you have an absolutely delicious italian desert.