Pannacotta by Helen Jackson
Ingredients
2 1/2 cups cream
1 vanilla bean, split open
1/2 cup sugar
2 leaves gelatine
1/2 cup milk
Method
Place the cream, vanilla and sugar in a saucepan and heat until
almost boiling, stirring to dissolve the sugar. Soak the gelatine in
the milk
for 5 minutes and then pour into the hot cream, whisking to dissolve the gelatine.
Strain
the mixture and then pour into lightly oiled ramekins. Refrigerate for
at least 3 hours and preferably longer. Run a hot knife around the
outside of the pannacotta and then invert onto plates. Decorate with
berries or poached fruit and serve.
www.foodlovers.co.nz
|
|
That is all for this month!
Kind regards,
Adv. Cert. Landscape
Design & Construction
Editor | Managing Director
Landscapedesign.co.nz Limited
|
