Panna cotta is very sensitive to the amount of gelatine. The right texture holds its shape on a spoon but melts in the mouth. Two leaves of gelatine to half a litre of liquid is the right ratio; three makes it rubbery.
Ingredients
For the panna cotta
For the fruit sauce
Method
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Soak the gelatine
Soak the gelatine leaves in cold water for 8 minutes.
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Heat the cream
Heat the cream, milk and sugar in a pan. DO NOT BOIL; bubbles at the edges are enough.
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Add the gelatine
Take off the heat. Squeeze the gelatine, add it to the hot mixture and stir until completely dissolved.
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Add the vanilla
Stir in the vanilla and pass the mixture through a sieve.
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Fill the bowls
Divide between bowls, bring to room temperature and chill for 4 hours.
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Make the sauce
Boil the fruit with the sugar and lemon juice for 8 minutes, crush it and cool.
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Serve
Pour the fruit sauce over the set panna cotta.
Tips
- Do not boil the cream; boiling weakens the setting power of the gelatine.
- Do not drop the gelatine straight into the hot pan, soften it in cold water first.
- Do not chill for less than four hours, as panna cotta that has not fully set will not come out of the bowl.
Nutrition
Values are per serving and approximate.