Pannacotta is a traditional Italian dessert - and literally translated, pannacotta means "boiled cream". But trust me, pannacotta tastes a lot more interesting than just boiled cream! Rich, decadent and with a hint of sweetness from some raspberry jam, this pannacotta is super simple to make.
- 250ml whole milk
- 150ml double cream
- 50g caster sugar
- 1 vanilla bean
- 3 x gelatine sheets
- 4 tbsp. aspberry jam
Soak the gelatine in a little cold water for 5 minutes.
Meanwhile, slice the vanilla bean in half lengthways and scrape out the seeds with the back of your knife. Place into a saucepan with the milk, cream and sugar. Add the vanilla bean to the pan too. Bring to the boil. Take the pan off the heat.
Squeeze excess water from the gelatine and place into a small bowl. Add a little of the warm milk mixture and stir to combine, then add the gelatine mixture into the rest of the milk and stir well to dissolve the gelatine. Pass the mixture through a sieve, then pour half of it into 4 glasses. Leave to set in the fridge for an hour.
Stir the jam into the rest of the milk mixture, pass through a sieve again then pour over the set pannacotta. Leave to set for 2-3 hours in the fridge before serving.