Vanilla and Strawberry layered Panna Cotta

Vanilla and Strawberry Layered Panna Cotta pic

This is AMAZING! So easy and its great for dinner parties because you can make it the day before. I made mine in individual ramekins and they looked so great. I’m kicking myself for not taking a photo of the individual ones – but i will definitely be making this again, so I will remember then! 🙂

2 Cups Cream

1 vanilla pod, split

2 and a half Tbsps caster sugar

8 gelatine leaves

1 and a half cups berry juice

6 – 8 strawberries, plus extra for serving

sliced mulberries for serving

– 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 15cm terrine or loaf tin.

*I lightly greased small individual ramekins and poured the mixtures evenly into them.

– Chill for 6 hours or overnight to set.

– In a sauce pan 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 – 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.

Serves 6


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