Recipe

Panna cotta

Panna cotta

PREPARATION:

Put the cream, milk and vanilla essence in a pan, bring to the boil and simmer gently for 5-8 minutes, stirring occasionally.

Remove the pan from the heat, add the Hermesetas Granulated then whisk the mascarpone into hot cream mixture. Put the marsala or sherry in a small bowl and sprinkle over the gelatine. Leave it to swell for 5 minutes, then stir into the warm cream and ensure it has completely dissolved. Divide the cream mixture between two ramekin dishes and chill for 3 hours or overnight until set [it will keep for 1-2 days in the fridge].

Serve topped with fresh fruit and a mint sprig, sprinkled with a little extra Hermesetas Granulated or serve with a jug of fruit couli.

You already know the traditional Panna Cotta? However now you can serve this popular Italian classic with juicy berries and fresh peppermint.
General information
Ready in:
30 minutes
Calories p.P.:
307
Product:
Portions:
2
Ingredients
Reduced fat double cream
100 ml
Hermesetas Grnaulated
2 tsp
Milk
60 ml
A few drops of vanilla essence
Mascarpone cheese
75 g
Marsala or sherry
15 ml
Gelatine granules
1 / 2 tsp
Mint sprigs
Nutritional information
Recipe:
Portion:
kJ
2570
1285
kcal
614
307
Carbohydrates g
10
5
Fat g
58
29