Panna Cotta (is so easy!)

By RecipeTin Eats · 240 min

Ingredients

Instructions

1. Sprinkle the gelatine over 1/2 cup milk in a small saucepan, whisk it in and leave for 5 minutes until it swells.
2. Warm gently over medium-low heat, stirring until the gelatine melts and no lumps remain. Do not let it simmer.
3. Add the remaining 1 cup milk, the sugar, vanilla and salt. Heat gently, stirring until the sugar dissolves, without letting it simmer or steam. Remove from the heat and leave for 10 minutes to infuse.
4. Stir in the cream. Pour into a large clear jug or bowl.
5. Refrigerate uncovered for 1 hour, stirring at the 30 and 45 minute marks and scraping the sides, so the vanilla seeds stay suspended and the mixture does not separate. After 1 hour it should be pourable, and the vanilla seeds should not settle when you stir and check the base.
6. Lightly oil six moulds of about 160 ml (2/3 cup) each, then wipe out the excess oil.
7. Divide the mixture among the moulds, straining it first if there are lumps.
8. Refrigerate for at least 6 hours or overnight. If you are not unmoulding them, 4 hours is enough.
9. To unmould, run the tip of a small knife around the edge. Invert onto a plate, hold plate and mould firmly, and shake sharply until the panna cotta drops out.
10. For the raspberry coulis, put the raspberries and sugar in a small saucepan over medium heat. Once the juices simmer, cook for 5 minutes, mashing as you go. Blend, then strain through a fine sieve to remove the seeds. Cool completely; thin with water, 1 teaspoon at a time, if too thick.

Summarized from RecipeTin Eats's video. Watch it for the details.

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