Pannacotta in Italian means cooked cream. It is so simple to make but a real show stopper!
Prep Time: 10 minutes +4
Yield: Serves 5
- 400 ml cream
- 100 ml milk
- 100 g icing sugar
- 1 vanilla bean, scraped
- 1 1/2 sheets gelatine (titanium strength)
- 2 x 250 g punnets strawberries
- 2 tablespoons icing sugar, extra
- Persian fairy floss to serve
Place the cream, milk, icing sugar and vanilla bean in a medium saucepan over a medium heat and bring to the boil. Simmer for 2–3 minutes to infuse vanilla flavor. Soften gelatine in cold water.
Once soft squeeze out excess moisture and dissolve in hot cream mixture. Strain and then pour into glasses. Allow to set overnight in the fridge.
For the Compote, hull 1 punnet strawberries and blend with extra icing sugar. Pass through a fine sieve and reserve. Dice remaining strawberries and toss through pureed mixture. To serve top each pannacotta with the compote mixture and serve with fairy floss.
Garnish with the whole strawberry.
Notes: Allow 6 hours setting time