EASY PEASY PANNA COTTA
Pana Cota-by Eve Javis styling and photography
This is one of my favourite summer desserts. Easy to style and you can make it on the same day. You are going to love it! sometimes pan cota can get to creamy, not this one. This is a perfect milk/cream ratio. I adapted this recipe, from Leith’s school food and wine, as we went through an excessive sweet marathon.
makes 4 moulds
Ingredients:
3 gelatine leaves
150ml milk
250ml/9fl oz double cream
1 vanilla pod or 1/2 tbsp of vanilla essence
15 g- 25g ( I like it less sweet, I leave this up to you)
To serve :
any summer berries, nectarines, strawberries.
drizzle with bitters and a tiny squeeze of lemon
Method:
Soak the gelatine leaves in a little cold water until soft.
Place the milk, cream, vanilla and sugar into a pan and bring to a simmer. If using vanilla pod discard.
Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
Divide the mixture among four moulds, wait till the steam stops. Place into the fridge for at least 3 h to set (or overnight).
to remove carefully place the moulds into warm water for a few seconds then remove the panna cotta onto the plates and serve with fruit.
