Mel and Mal's Vanilla Panna Cotta

  • For the Panna cotta:
  • 3 gelatine leaves
  • 2560ml milk
  • 250ml double cream
  • 1 vanilla pod, spilt and seeds removed
  • For the Coulis:
  • 25g sugar
  • 175g sugar
  • 175ml water
  • 350g raspberries
  • A few leaves of fresh mint

A typically delicious Italian dessert, a favourite with young and old. It literally means "cooked cream" and that is exactly what it is. Simple!

If you want to zazz it up a bit (adults only!) you could add a little kirch to the sauce. Or add chocolate shavings for that added sweetness.

Serves : 4        Prep/Cooking Time : 1 hr 30mins


Make the Panna Cotta

To soften the gelatine leaves, soak in a little cold water

Put the milk, cream, vanilla pod and seeds into a pan and bring to a light simmer then remove the vanilla pod and discard

Squeeze the water out of the gelatine then add to the pan but remove from the heat. Stir well until the gelatine as dissolved into the milk mixture

Whilst still warm and pliable, pour into 4 ramekins or similar and leave to cool, then place in the fridge until they have set

Make the Raspberry Coulis

Place the sugar and water into a pan and bring to the boil, then reduce the heat and simmer until the sugar has dissolved fully

Remove the pan from the heat and add half of the raspberries then using a hand blender, zap the sauce until it is silky smooth

Add the remaining fruit

To Serve

Turn each panna cotta out onto a serving plate and spoon over the sauce. Garnish with a sprig of fresh mint, For added effect, dust with icing sugar

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES