Saturday, 17 September 2011

Recipes - Vanilla Panna Cotta w Strawberry Salad

This was my first ever attempt at making panna cotta and I was surprised at how easy it was!  While researching the recipe I discovered that there are hundreds of ways it can be made and a whole lot of different ingredient combinations.  For example, you can use cream, milk, buttermilk, coconut cream, coconut milk - all in varying combinations and quantities and that's before you add any flavourings!  I opted for a recipe of my own design and it worked a treat, this dish is winning!  

300ml cream
30g caster sugar
1 1/4 gelatine sheets
1 tsp vanilla bean paste

Strawberry Salad
1 punnet strawberries, hulled and halved
6-8 mint leaves, torn

Step 1 - Place gelatine in a bowl with cold water and set aside for 5 minutes to soak. 
Step 2Place cream and sugar in a small pan over low heat and stir for 5 minutes until sugar has fully dissolved.
Step 3 - Squeeze out gelatine and add to cream along with vanilla paste.  Stir constantly until gelatine has dissolved.  Pour into moulds and refrigerate for 3 hours. 
Step 4 - Minutes before serving, combine strawberry salad ingredients.  Unmould panna cotta onto a plate and serve with a small mound of salad on the side.


This recipe makes 4 using 1/2 cup moulds.

Panna cotta moulds are affordable can be bought from catering supplies shops.  I purchased mine from CE Catering Equiptment in Tuggerah.  In lieu of panna cotta moulds, you could use small plastic containers or ramekins.

To unmould the panna cotta, place mould in a bowl and fill bowl with hot water so it comes halfway up the mould.  Stand for 20 seconds, remove mould from water and carefully run a butter knife around the edge of the mould.  Turn mould upside down  and gently tap on your serving plate.  Panna cotta should slide out of the mould and onto the plate. 

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