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Tuesday, March 17, 2015

Panna Cotta

  • For 6-8 small crème caramel-type moulds:
  • 1 litre of cream (2 pints) or 3/4 litre cream and 1/4 of full cream milk
  • 3 level teaspoons of sugar Half a fresh vanilla pod
  • Approx 5 g (1 teaspoon) agar-agar in powder, flakes or sticks
  • For the sauce: 300 g (10 oz) of ripe strawberries, kiwis or mango
  • Sugar

  • Split open the vanilla pod and place in a saucepan with the sugar and cream (and milk if using). Bring to the boil, stirring constantly.
  • When the mixture has come to the boil, add the agar-agar, lower the heat and leave for a further two or three minuts.
  • Pour the mixture into the moulds, allow to cool and place in a refrigerator for at least 2 hours before serving.
  • Wash and prepare the fruit, cutting it into small pieces.
  • Add just enough sugar to sweeten (approx 1-2 teaspoons, depending on the fruit).
  • Heat on a low flame for a few minutes, just enough for the fruit to soften.
  • Leave to cool. Serve spooned over the panna cotta once out of its mould.
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