This deliciously creamy and cool dessert is perfect for summer evenings or decadent dinner parties.
I got the recipe from the Taste website and customised it by adding some delicious Persian fairy floss (pashmak) on top.
It is simple to make and presents well on a plate and it can be customised using different flavours such as almond, rose water, lemon, raspberry etc.
Try it out for yourself and let me know how it goes, I would love to see your photos!
- 1.5 cups thickened cream
- 1.5 cups milk
- 1 vanilla bean (I used 4 capfuls of vanilla essence)
- 1/2 cup caster sugar
- 2.5 Tsp gelatine powder
- Persian fairy floss (pashmak) to serve
1. Put the cream and milk in a saucepan.
2. If using vanilla beans, use a small sharp knife to split the vanilla bean lengthways, then scrape the seeds from inside the bean. Add the seeds and bean to the saucepan. If using vanilla essence, simply pour into the mixture.
3. Slowly bring to the boil over a medium heat.
4. Remove from the heat and set aside for 10 minutes.
5. If using vanilla beans, remove bean from the mixture.
6. Add sugar and return to a low heat. Cook, stirring, for 5 minutes, or until sugar dissolves.
7. Place 2 tablespoons of boiling water in a small heatproof bowl. Sprinkle the gelatine over the water and stir rapidly until dissolved. Sit the bowl of gelatine in some hot water to keep it from setting.
11. To serve, place ramekins in a bowl of hot water (so that the water goes half way up the sides of the ramekins). After a few seconds, loosen the panna cotta from the ramekins by running a small, thin knife around the edge. Turn onto a serving plate and shake to release.