Pannacotta

Pannacotta

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 teaspoon oil, to grease
400ml double cream
1/4-1/2 vanilla pod
1 pared strip of lemon zest
60-75g caster sugar
2 1/2 sheets leaf gelatine
200ml whole milk, at room temperature

To serve

Quantity Ingredient
Rhubarb and vanilla compote
or Honey roasted figs with Greek yoghurt, omitting the yoghurt
or fresh berries

Method

  1. Brush 4 x 150 ml moulds very lightly with oil; invert on a wire rack to drain.
  2. Put the cream into a saucepan with the vanilla pod and lemon zest, then bring to scalding point over a medium heat. Remove from the heat, add 60 g sugar and stir to dissolve. Set aside to infuse for 15–20 minutes.
  3. Soak the gelatine in cold water until soft, about 5 minutes.
  4. Remove the vanilla and lemon zest from the infused cream and gently reheat over a low to medium heat. Squeeze the excess water out of the gelatine, then add the gelatine sheets to the warmed cream, stirring to dissolve. Strain the mixture into a bowl and add the milk. Taste and add a little more sugar if needed (there should still be enough heat in the mixture to dissolve it).
  5. Pour into the moulds and chill in the fridge for a few hours, or ideally overnight.
  6. Half an hour before serving, take the pannacottas out of the fridge. To turn out, dip the moulds (to the rim), in warm water for 5 seconds, then remove and gently release the pannacotta from the mould using the tip of a finger. (Don’t leave them in the water any longer than necessary or the pannacotta will melt.) Invert onto a plate and, while holding the mould and the plate, give a good sideways shake to release the pannacotta. Serve with a fruit compote, roasted fruit or berries.

Variations

  • For an even richer flavour, omit the milk and use 600 ml double cream.

    Cardamom pannacotta: Replace the vanilla with ½–1 teaspoon crushed cardamom seeds. Proceed as for the main recipe.

    Rosewater pannacotta: Omit the vanilla and add ½ teaspoon rosewater to the pannacotta with the milk.
Tags:
Leiths School of food and wine
cookery course
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