You were probably expecting something baked you could eat hot from the oven, but instead are met with a no-bake cold dessert. I haven’t done much baking the last few months, even though the weather has warranted lots of it, and this is a recipe left over from the summer when I wasn’t getting on with our oven. Panna cotta is easy to put together, pretty to look at and fun to eat.
- 300ml milk
- 300ml double cream
- 1 vanilla pod
- 65g caster sugar
- 3 gelatine leaves
- Soak the gelatine leaves in a bowl of cold water until softened.
- Place the milk, double cream and sugar in a pan. Scrape in the seeds of the vanilla pod and add the pod to the mixture aswell. Bring the mixture to a simmer.
- Remove the pan from the heat and take out the vanilla pod. Squeeze the gelatine leaves to remove any excess water and add to the mixture. Stir until gelatine has dissolved.
- Divide mixture into ramekins and place in the fridge to set.