This clean and fresh Vanilla Pannacotta is a lovely way to end a hearty meal during winter. Serve with your choice of fresh fruit to add some colour and goodness to the dish.
Time: 20 minutes (but needs to set over night)
- 1 1/2 cups milk
- 1 1/2 cups cream
- 1/3 cup caster sugar
- 3 x 5g gelatine sheets
- Fruit, to serve (strawberries, raspberries, blueberries, banana)
Bring milk, cream, sugar and vanilla to boil. Remove from heat. Add gelatine and stir until completely dissolved. Strain mixture and then pour into 4 x 175ml ramekins. Refrigerate overnight. To serve, use a small knife to work the pannacotta from the edges of the ramekins, then stand moulds in boiling water for five seconds. Place a plate on top of each mould, then turn over carefully soothe plate is on the bottom. Shake to dislodge the pudding. Remove the ramekin and serve with fruit of your choice such as strawberries, raspberries or blueberries.