panna cotta

Panna Cotta

Serves 6 - 8
5 gelatine leaves
500 ml (2 cups) cream
500 ml (2 cups) full cream milk
70 g (1/3 cup) Huletts Castor Sugar
10 ml (2 t) vanilla essence
1 ml (pinch) salt
65 g (½ cup) Huletts Vanilla Flavoured Icing Sugar
Fresh berries of your choice
  1. Place the gelatine leaves in a small bowl, cover with cold water and leave to soften for about 5 minutes.
  2. Combine the cream, milk, castor sugar, vanilla essence, and salt in a heavy- based saucepan and place over medium heat while stirring continuously, until the sugar has dissolved. Do not allow to boil.
  3. Remove from the heat and add the gelatine leaves, one at a time, stirring constantly to dissolve.
  4. Lightly grease silicone cups or ramekins.
  5. Divide the cream mixture between the cups and refrigerate overnight.

To serve:

  1. Mix the icing sugar with small amounts of water at a time, stirring until a semi runny state is reached.
  2. Gently unmould the panna cottas onto serving plates.
  3. Drizzle the icing sugar over the top of the panna cottas.
  4. Top with fresh berries and serve immediately.