About the bake
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
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.
Ingredients
For the Panna Cotta
- 5 tbsp Skimmed milk
- Sachet Geletine sachet
- 600ml Double cream
- 100g Billington's Unrefined Golden Caster Sugar
- 2 tsp Nielsen-Massey Vanilla Bean Paste
For the Raspberry Coulis
- 100g Raspberries
- 30g Billington's Unrefined Golden Caster Sugar
Utensils
- 6 serving glasses
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Panna Cotta
- 5 tbsp Skimmed milk
- Sachet Geletine sachet
- 600ml Double cream
- 100g Billington's Unrefined Golden Caster Sugar
- 2 tsp Nielsen-Massey Vanilla Bean Paste
For the Raspberry Coulis
- 100g Raspberries
- 30g Billington's Unrefined Golden Caster Sugar
Utensils
- 6 serving glasses