Monday, June 16, 2008

Vanilla Pannacotta:

Vanilla Pannacotta:

Milk 600ml
Vanilla pod 1
Caster sugar 125gr
Gelatine leaf 4 sheets
Natural yoghurt 200ml


Pour the milk into a saucepan and add the sugar and vanilla pot, stirring until the sugar dissolved. Then bring to a simmer, meanwhile soak the gelatine leaves in cold water for a few minutes to soften them.

As soon as the milk begins to bubble, remove the pan from the heat. Drain the gelatine leaves and squeeze out excess water, then add to the hot milk. Stir to dissolve, and then leave to cool.

Add the yoghurt to the infused milk. Pour the mixture into pannacotta dish or dariole moulds and set them on a tray. Cover with a large piece of cling film and chill for a few hours until set.

To unmould each pannacotta, dip the mould in a bowl of warm water for few seconds, then invert onto a plate and give it a gentle shake to release.

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