Sunday, 3 July 2011

Vanilla Panna Cotta with Rhubarb compote

I'm always amazed at how much a fancy Italian restaurant will charge you for Panna Cotta, it's got to be one of the easiest desserts to make. You need a saucepan and little bowl of water, what could be simpler?
Soak 3 gelatine leaves in some cold water. Meanwhile measure 250ml of semi skimmed milk and 250ml of double cream. Put the milk and cream in a saucepan with a vanilla pod and 30g of caster sugar and bring to the simmer. Now squeeze all the water out of the gelatine leaves and add the pan, take off the heat and whisk in until dissolved. Now pour into your ramekins or glasses. This will serve 4-5 or 10 shot glasses for mini desserts. Now make a fruit compote (cherry, raspberry, rhubarb, you choose) and serve a spoonful on top. Alternatively you can pour the panna cotta once cooled over the top of the compote at the bottom of the glass.