Summer Made To Share Panna Cotta

Method

1. 1. Put the cream, milk, sugar and vanilla pod with the seeds in a pan set over a gentle heat. As soon as the liquid starts to simmer, remove from the heat and leave to cool for 15 minutes then fish out the vanilla pod and discard.
   
2. 2. Whilst the liquid cools, add the gelatine sheets to a bowl of cold water and allow them to bloom for at least 5 minutes.
   
3. 3. Lightly oil a 1 litre capacity dish - metal works well here but just make sure it’s not loose bottomed or springform or your panna cotta won’t release properly.
   
4. 4. Squeeze any excess liquid from the gelatine sheets then add to the cream mixture and stir in to dissolve.
   
5. 5. Pour the cream mixture into the prepared dish and place into the fridge for at least 4 hours to set - overnight is best.
   
6. 6. Add the strawberries and peach to a bowl, with the icing sugar and limoncello, stirring through.
   
7. 7. To serve, turn the panna cotta out onto a serving plate - the trick here is to carefully run a knife around the edges of your fish to release the panna cotta (very carefully!) then upturn it to a serving dish. If the panna cotta doesn’t release immediately then some gentle shaking to coax the panna cotta from its dish should help. Garnish the panna cotta with the macerated fruits. Tear over mint leaves to finish.
   

• Desserts & Baking
• panna cotta
• Summer Dessert

Ingredients

• US
• METRIC