Week 17, session 2
I love Panna cotta so was excited about making this and excited because it was the last sweet recipe I’d be cooking for a while!
Due to my jelly only just setting I used more gelatine in this recipe but it was set a bit too much but was still smooth and creamy and tasty. This recipe used leaf gelatine so couldn’t use my learnings from the last session exactly but I’ve now learnt how this works too.
This is definitely the prettiest thing I’ve made and am so pleased with how they turned out. I used raspberries and basil to serve with the Panna cotta and crumble – good choice! I got good reviews from Gina and Andy so I’m happy!
- 200 ml double cream
- 1/4 vanilla pod
- 1 pared strip lemon zest
- 35g caster sugar
- 2 sheets gelatine
- 100ml whole milk
- 50g plain flour
- 50g ground almonds
- 25g Demerara sugar
- 25g caster sugar
- 50g butter
- Brush 4 dariole moulds with oil and leave turned upside down on kitchen paper to remove the excess.
- Heat the cream over a medium heat with the lemon zest and vanilla seeds and pod. Remove from the heat and add the sugar and dissolve. Leave to infuse for 20 minutes.
- Soak the gelatine in water for 5 minutes.
- Remove the vanilla pod and lemon from the cream and return to a medium heat. Squeeze out the water from the gelatine and add to the cream, stir to dissolve.
- Strain the mixture then add the milk.
- Pour into the moulds and refrigerate overnight.
- Heat oven to 170 degrees Celsius.
- Rub together the flour, almonds and butter into a crumb.
- Add sugar until it forms a crumbly dough.
- Spread across a baking sheet and bake for 20 minutes until golden, stirring halfway though.
- Leave to cool.
- Serve the crumble with the Panna cotta and some fruit if choice.
- To remove the Panna cottas from the moulds, place into warms water for a few seconds then turn onto a plate and give them a sharp sideways jolt.