Vanilla layered panna cotta
| Recipe By: | Abigail Donnelly |
| Serves: | 6 |
| Cooking Time: | 10 minutes |
| Prep Time: | 25 minutes, plus chilling time |
Ingredients
- raspberries, for serving
- 6-8 strawberries, plus extra for serving, sliced
- 2 cups berry juice
- 8 gelatine leaves, softened in cold water
- 330 g Castor sugar
- 1/2 vanilla pod
- 2 cups fresh cream
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place a saucepan over a low heat. Add the cream, vanilla seeds and pod and caster sugar and simmer gently until the sugar dissolves.
- Meanwhile, soften 4 gelatine leaves in cool water for 5 minutes, then squeeze out the excess water before adding to the saucepan.
- Remove from the heat and allow the gelatine to dissolve before pouring the creamy mixture into a 10 x 25 cm terrine or loaf tin. Chill for 6 hours or overnight to set.
- In a saucepan over a low heat, gently heat the berry juice until just warm, then repeat the process of dissolving the gelatine with the 4 remaining leaves.
- Slice 6 to 8 strawberries and layer on top of the panna cotta before pouring over the berry juice. Chill for a further 4 hours, or until set.
- When you are ready to serve, briefly submerge the base of the tin in hot water, then run the blade of a palette knife along the insides of the tin to gently loosen the panna cotta.
- Carefully flip over onto a serving platter, top with fresh berries and serve.
You could enjoy this recipe too
Buy the ingredients
Add to Cart