Lawrence Dallaglio's panna cotta recipe

Lawrence Dallaglio's panna cotta recipe

This recipe is very rich, so even I reckon that a little goes a long way. I use less gelatine than in most recipes, because I like a softer texture when it’s set. Serve with a tumble of berries in summer, or poached plums in winter.

Ingredients

  • 3 g Gelatine leaves
  • 200 ml Double cream
  • 200 ml Full-fat milk
  • 1 Vanilla pod, split lengthways
  • 75 g Golden caster sugar
  • 3 handfuls Summer berries, such as raspberries, blueberries and strawberries
  • 0.1 oz Gelatine leaves
  • 7 fl oz Double cream
  • 7 fl oz Full-fat milk
  • 1 Vanilla pod, split lengthways
  • 2.6 oz Golden caster sugar
  • 3 handfuls Summer berries, such as raspberries, blueberries and strawberries
  • 0.1 oz Gelatine leaves
  • 0.8 cup Double cream
  • 0.8 cup Full-fat milk
  • 1 Vanilla pod, split lengthways
  • 2.6 oz Golden caster sugar
  • 3 handfuls Summer berries, such as raspberries, blueberries and strawberries

Details

  • Cuisine: Italian
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 0 mins
  • Serves: 4

Step-by-step

  1. Soak the gelatine in a small bowl of cold water.
  2. Put the double cream, milk and vanilla pod in a pan and bring just to the boil. Turn off the heat and leave to infuse for 30 mins.
  3. Add the sugar and stir to dissolve. Lift the gelatine out of the water and add it to the cream. Stir to melt, then strain the mixture through a sieve and into a jug.
  4. Pour among four 110ml ramekins, or dariole moulds if you have them. Cover and chill overnight.
  5. Dip each mould briefly into a bowl of boiling water, then carefully run a knife around the inside to dislodge the contents. Turn onto plates and scatter over the berries. Enjoy.

Also worth your attention:

More recipes from Lawrence Dallaglio

Dallaglio by Sacla' Range

Lawrence's book: My Italian Family Cookbook

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