A recipe from Edwena Mitchell
My panna cotta is very rich – I use all cream – most other cooks use half milk & half cream – or all milk!! You will need more gelatine to get the right “wobble” if you use less cream.
- 1 litre pure cream – unthickened please
- 200gm sugar
- 1 vanilla bean pod or 1 T pure vanilla essence (not imitation)
- 3 Titanium gelatine leaves
Mix cream and sugar in saucepan. Split the vanilla bean pod in half lengthwise, scrape seeds off with back of knife and add both to the cream mixture. Heat gently, stirring constantly – the vanilla bean seeds need to “come unstuck” – they are tiny and there should not be any clumps. Put some glad wrap directly onto surface of cream – otherwise a nasty skin will form.
Turn off heat. Meanwhile, soften the gelatine leaves in cold water. When soft, squeeze out water and add to hot cream mixture, whisk well.
Leave cream mix to cool until the cream has started to set or has become a little firmer. Strain through a fine sieve to get the vanilla pod and any membrane out and pour into 10 nice glasses (e.g. brandy balloons) and refrigerate for a few hours or till set.
Top with strawberries or any other seasonal fruit.