Pannacotta from the Aosta Valley

Pannacotta from the Aosta Valley

Crema alla panna

By
From
The Collection
Serves
8
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
750ml single cream
200ml full-fat milk
250g caster sugar
1 vanilla pod, seeds
1/2 teaspoon vanilla extract
2 tablespoons peach liqueur or dark rum
3 gelatine leaves

Method

  1. Put everything except the gelatine in a pan and very slowly bring to the boil.
  2. Soften the gelatine leaves in a little warm water. Lift out, squeeze out the excess water and add to the hot cream mixture just before it comes to the boil. Stir with a wooden spoon until the gelatine has dissolved, then pour into 8 ramekins or dariole moulds.
  3. Leave to cool, then refrigerate until set. To unmould, dip the base of each mould into warm water for a few seconds, then turn out onto small serving plates.
  4. You might like to serve the pannacotta with crystallised fruit or a little fruit sauce; it is also good with some caramel poured on top.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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