Vanilla Pana Cotta - Pebble Beach
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Vanilla Pana Cotta

It’s proving to be an exceptionally chilly winter here in Barton On Sea, and in the last few days we’ve been covered in freezing fog. The days are short, and the nights are long – and often, we’ll turn to the kitchen to get us through these cold months. This comes fresh from our cooking demonstration in January 2017. Those who came to our demonstration would have been impressed with how quick it is to create such a beautiful piece of comfort, and now one of Pierre’s favorite desserts with you to have a go at home.

 

Vanilla Pana Cotta

Method

Measure 500ml double cream into a saucepan, with 80 grams of sugar with t2 vanilla pods and boil all the ingredients together. Once boiled, remove the 2 vanilla pods and discard.

 

Soak 2 gelatine leaves in cold water until soft and squeeze any excess water out of the leaves before placing them into the saucepan to dissolve.  Whisk the mixture together until fully combined. Divide the mixture among four molds and leave to cool. Place into the fridge for at least an hour, until set.

 

Finish with fresh strawberries.

 

Ingredients

  • 500ml double cream
  • 80g sugar
  • 2 vanilla pods
  • 2 gelatine leaves
  • and fresh strawberries