Vanilla Panacotta

Serves 4



3 Gelatine leaves

600 ml Double Cream

100 ml Full Fat Milk

110 g Caster Sugar

3 Vanilla Pods (Madagascan preferrably)

1 cap Dark Rum (optional)


How to cook


Soak the Gelatine leaves in cold water for about 10 minutes

Add the Cream, Milk and Sugar to a pan

Split each Vanilla Pod lengthways and scrape the seeds in to the pan. Drop the pods in too

Bring to the boil, over a medium heat, stirring occasionally

Tip in the Rum (if using) and stir to mix

Take the pan of the heat

Remove the Gelatine leaves from the cold water and squeeze very firmly

Add to the hot cream mixture, whisking until dissolved fully

Strain the mixture through a fine sieve into a jug and stand in a bowl of iced water

Stir frequently until the mixture starts to thicken

Pour into 4 8cm diameter dariole moulds or ramekins

Refrigerate for a minimum of 3 hours, preferraby overnight

To serve, run the tip of a sharp knife around the top edge of each panna cotta to release it from the side of the mould.

Dip the bottom of the dariole mould in a shallow dish of hot water for a few seconds

Turn the Pana Cotta out on to a plate and surround with a selection of soft fruits

Dust with icing sugar and top with a small piece of candied ginger or a small sprig of mint


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