About the bake
A classic Italian dessert – this simple yet creamy vanilla bean panna cotta is deliciously light and using only 5 ingredients it's ideal for a dinner party. The Nielsen-Massey Vanilla Bean Paste adds a distinctive look of vanilla seeds (without the need to slice and scrape those vanilla pods) giving the dessert an air of luxury. Why not serve it with a simple raspberry or strawberry sauce – summer in a bowl.
Method
Step 1:
Put the cream and golden caster sugar in a saucepan and stir over a gentle heat until the sugar has dissolved. Bring to the boil and simmer for 3 minutes, adding the grappa and Nielsen-Massey Vanilla Bean Paste or Extract.
Step 2:
If you are using gelatine leaves, soak them in cold water until floppy, then squeeze out any excess water. Stir the leaves into the hot cream until they are completely dissolved. If you are using powdered gelatine, sprinkle it onto the hot cream in an even layer and leave it to absorb for a minute, then stir in the cream until dissolved.
Step 3:
Pour the mixture into four 125ml metal or ceramic ramekins. Cover each with a piece of plastic wrap and refrigerate until set.
Step 4:
Unmould the panna cotta by placing the ramekins briefly into a bowl of hot water and then tipping them gently onto plates.
If you love this recipe, why not try our Vanilla Coconut and Cardamom Panna Cotta recipe?
Ingredients
For the Panna Cotta
- 400ml Double cream
- 3.5 tbsp Billington's Unrefined Golden Caster Sugar
- 2 tbsp Grappa
- 1.5 tsp Nielsen-Massey Vanilla Bean Paste
- 3 Gelatine leaves (or 1.25 tsp gelatine powder)
Utensils
- 125ml ramekins
- Saucepan
- Bowl
- Clingfilm
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
- 400ml Double cream
- 3.5 tbsp Billington's Unrefined Golden Caster Sugar
- 2 tbsp Grappa
- 1.5 tsp Nielsen-Massey Vanilla Bean Paste
- 3 Gelatine leaves (or 1.25 tsp gelatine powder)
Utensils
- 125ml ramekins
- Saucepan
- Bowl
- Clingfilm