Luxurious Vanilla Bean Panna Cotta by Nielsen-Massey

  • Total Time

    5m

  • Serves

    6

  • Skill Level

    Easy

  • Dietary Needs

    Veg
    • Vegetarian

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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.

Method

  1. Pour the milk into a small bowl and stir in the gelatine powder. Set aside.

  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. 
     

  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.

  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.

  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.

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Ingredients

For the Panna Cotta

  • 5 tbsp Skimmed Milk
  • Sachet Geletine Sachet
  • 600ml Double Cream
  • 100g Billington's Golden Caster Sugar
  • 2 tsp Nielsen-Massey Vanilla Bean Paste

For the Raspberry Coulis

  • 100g Raspberries
  • 30g Billington's Golden Caster Sugar

Utensils

  • 6 serving glasses

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