Lawrence Dallaglio's panna cotta recipe
This recipe is very rich, so even I reckon that a little goes a long way. I use less gelatine than in most recipes, because I like a softer texture when it’s set. Serve with a tumble of berries in summer, or poached plums in winter.
Ingredients
- 3 g Gelatine leaves
- 200 ml Double cream
- 200 ml Full-fat milk
- 1 Vanilla pod, split lengthways
- 75 g Golden caster sugar
- 3 handfuls Summer berries, such as raspberries, blueberries and strawberries
- 0.1 oz Gelatine leaves
- 7 fl oz Double cream
- 7 fl oz Full-fat milk
- 1 Vanilla pod, split lengthways
- 2.6 oz Golden caster sugar
- 3 handfuls Summer berries, such as raspberries, blueberries and strawberries
- 0.1 oz Gelatine leaves
- 0.8 cup Double cream
- 0.8 cup Full-fat milk
- 1 Vanilla pod, split lengthways
- 2.6 oz Golden caster sugar
- 3 handfuls Summer berries, such as raspberries, blueberries and strawberries
Details
- Cuisine: Italian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Soak the gelatine in a small bowl of cold water.
- Put the double cream, milk and vanilla pod in a pan and bring just to the boil. Turn off the heat and leave to infuse for 30 mins.
- Add the sugar and stir to dissolve. Lift the gelatine out of the water and add it to the cream. Stir to melt, then strain the mixture through a sieve and into a jug.
- Pour among four 110ml ramekins, or dariole moulds if you have them. Cover and chill overnight.
- Dip each mould briefly into a bowl of boiling water, then carefully run a knife around the inside to dislodge the contents. Turn onto plates and scatter over the berries. Enjoy.
Also worth your attention:
More recipes from Lawrence Dallaglio
Lawrence's book: My Italian Family Cookbook
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