I have often seen pannacotta featured on menu's when dining out and have never actually tried it. There is always something chocolaty that catches my eye. Recently Leanne from Sweet Style, has used pannacotta in little glass pots on dessert tables that she has created. Yesterday she shared the recipe on her blog. A special thankyou to Jacki of Blissfully Sweet Cakes for sharing her recipe with Leanne and allowing her to share it with us all.
I was delighted to read that it was quite an easy recipe, with only a few ingredients. I knew I would be able to test it out before actually using it for Claire's birthday table next week.
Being school holidays, Lachlan was able to help me out, putting ingredients into the saucepan and using his iPod to time the relevant steps!
I am pleased to report that they were really easy to make and were a success.
Lachlan and I have both taste tested them and are finding it difficult not to keep eating them :)
Vanilla Bean Pannacotta
1 1/2 cups cream
1 1/2 cups milk
1 vanilla bean
1/2 cup castor sugar
2 tablespoons boiling water
3 teaspoons or 1 sachet of gelatine powder
1. Place cream and milk in a saucepan. Use a small sharp knife to split the vanilla bean lengthways and scrap the seeds into the saucepan. Add the split vanilla bean to the pan also. Slowly bring to the boil over medium heat. Remove from the heat and let stand for 10 minutes.
2. Discard vanilla bean. Add sugar and return to the heat. Stir for about 5 minutes over low heat or until sugar is dissolved. Set aside.
3. Place the boiling water into a heatproof dish. Sprinkle over the gelatine and stir until completely dissolved. Cool slightly, then stir into cream mixture.
4. Sieve mixture into a jug and pour into little glass pots or dishes. Refrigerate for at least 2 hours or overnight.
(This recipe made about 10 glass pots)
I will definitely be using this recipe again, and not just for special occasions!
Enjoy the coming long weekend, stay dry.