Ingredients
- gelatine 2 leaves
- golden caster sugar 100g
- sea salt flakes
- double cream 300ml
- milk 100ml
- vanilla pod ¼, split lengthways
- icing sugar to dust
Method
-
Step 1
Soak the gelatine leaves in cold water. Mix the sugar and 25ml water in a pan. Heat gently until the sugar melts, then boil until it becomes a dark amber colour. Remove from heat and add a pinch of sea salt.
-
Step 2
Add the double cream to the caramel very slowly, continuously whisking. (If you pour it too quickly, the sugar will solidify. Put the pan back on the heat to re-melt it if this happens.) Then add the milk, off the heat again, and mix well.
-
Step 3
Scrape the seeds from the split vanilla pod and drain the gelatine from the water.
-
Step 4
The cream mix should be warm rather than hot. Stir through the vanilla seeds and drained gelatine.
-
Step 5
Strain through a sieve into a jug and divide the mixture into 6 ramekins (approx. 90ml each). Put onto a tray, and put in the fridge. Chill overnight until set.
-
Step 6
Serve the panna cotta by running a knife around the sides of the ramekins to loosen them, then tip them very carefully onto plates. Give the ramekin
a shake and leave upside down on the plate for minute if the panna cotta doesn’t come out straight away. Finish with a dusting of icing sugar just before serving.
Nutritional Information
- Kcals 327
- Fat 27.5g
- Saturates 17.1g
- Carbs 18.2g
- Protein 1.8g
- Salt 0.2g
