We've made the best vanilla bean paste panna cotta recipe using Nielsen-Massey vanilla bean paste. This recipe takes at least 4 hours to set in the fridge so make sure you leave plenty of time to make these.
7 ingredients5 steps
Vegetarian
Ingredients
MetricImperial
For the Panna Cotta
5 tbspSkimmed milk
SachetGeletine sachet
600mlDouble cream
100gBillington's Unrefined Golden Caster Sugar
2 tspNielsen-Massey Vanilla Bean Paste
For the Raspberry Coulis
100gRaspberries
30gBillington's Unrefined Golden Caster Sugar
Utensils
6 serving glasses
Nutritional information per 131g serving
Energy 551cal
Fat 48g
of which Saturates 29g
Carbohydrates 26g
of which Sugars 26g
Protein 4.1g
Salt 0.1g
Method
Step 1
Pour the milk into a small bowl and stir in the gelatine powder. Set aside.
Step 2
In a saucepan, stir together the cream and sugar over a medium heat. Slowly bring this to a boil. The cream will rise to the top of the pan. When this happens, pour the milky gelatine mixture into the cream making sure you stir until it's completely dissolved.
Step 3
cook for one minute making sure you stir constantly. Remove from the heat and stir in the vanilla before pouring into six individual glasses. We tilted ours to create a nice design.
Step 4
Allow the panna cottas to cool at room temperature. When they're finally cool, cover them (with a plate) and refrigerate for at least 4 hours, but preferably overnight before serving.
Step 5
To make the raspberry coulis, place the raspberries and sugar into a saucepan. Set over a medium heat crushing some of the raspberries with a spoon until the sugar has dissolved and the berries have become saucy. Wait until it has cooled then pour a little in with each panna cotta before serving.
1 Baker Ratings
OMG I LOVE PANNA COTTA I AM DEFINITELY MAKING THIS
