Pannacotta is a traditional creamy pudding originating from Piedmont in Northern Italy. “Panna cotta” translates to cooked cream in Italian. This rich and delicious version is flavored with strawberries and vanilla. Makes 6.
Ingredients
- 1/2 cup of milk
- 3 teaspoons of gelatin
- 20 fl oz of cream
- 3/4 cup of caster sugar
- 4 fresh strawberries
- 1 teaspoon of vanilla essence
Cooking Instructions
Lightly grease 6 pudding molds.
Pour the milk into a small bowl. Stir in the gelatin and set aside.
Place the cream, sugar, strawberries and vanilla into a saucepan. Slowly bring to a boil, stirring until the sugar dissolves. Remove from the heat, add the gelatin mixture and stir until the gelatin dissolves. Set aside to cool for 15 minutes.
Strain the mixture and pour into the prepared molds. Refrigerate for at least 4 hours, or until set.
To serve the pannacotta, dip the outside of each mold in hot water for 10 seconds which should make it easier to remove them from the molds, then run a sharp knife around the inside of each mold and invert onto a serving plate.
Pannacotta can be served as is or topped with fresh fruit like mixed berries and strawberry sauce.
