Have eaten many variations of pannacotta over the years and not all good. I decided to finally crack the perfect wobble. The perfect panna cotta needs just enough gelatine to hold it’s shape but not too much so it will still quiver and tremble when you gently tap the plate. After several attempts I think I’ve finally cracked it!
Served with a crisp raspberry coulis it is truly sublime. It also has got to be one of the easiest most fail safe puddings to make.
3 leaves of gelatine
360ml cups double cream
2 vanilla pods
Soften gelatine in a little cold water for 5 minutes. Split vanilla pod, scrape out the seeds and place in a pan with milk an cream. Bring to the boil and simmer for 1 minute. remove from the heat whisk in the sugar and gelatine till all is dissolved. Strain through a fine sieve into moulds/glasses
Chill in the fridge for at least 2 hours or over night.
Pour a little of the raspberry coulis on top of the panna cotta before serving.
300g frozen raspberries defrosted
3tbsp castor sugar
Place the frozen raspberries in a blender and blitz with the sugar for 30 seconds. pass the purée through a fine sieve and store in the fridge till needed.