Funny thing, pannacotta. The first time I tried it my Husband had made it. And we both loved it. Then I (stupidly) tried other recipes, none of which worked. I couldn’t seem to figure out exactly which cream was best, or which kind of gelatine: powdered, regular, or titanium? By this time we had both long forgotten where we had found the original recipe he used. In the end I figured that simple was probably the best, and after some trial and error, this turned out to be true. This is the recipe I have come up with, and I’m very proud of it, as it’s really delicious! It’s not quite as wobbly as “a Reuben-esque woman in a pair of high heels”, as I once heard it should be, but it is creamy, smooth, and luscious. And raspberry and vanilla is always a winner in my opinion.
- 200g raspberry puree (thaw frozen berries, puree, and pass through a fine sieve)
- 1 litre pouring cream (single or thin cream, not thickened or double)
- 200 g caster sugar
- 1 vanilla pod
- 2 titanium strength gelatine sheets
- Icing sugar and fresh berries to serve
(10 ramekins or dariole moulds, 125 ml capacity)
1. Prepare the raspberry puree and put aside. Soak the gelatine leaves in a bowl of cold water.
2. Place the cream and sugar in a medium saucepan and bring to the boil. Reduce the heat and simmer for five minutes. While it’s simmering scrape out the vanilla seeds from the pod and add it to the milk. Whisk it gently to combine.
3. Next add the raspberry puree to the milk and stir it well until it’s nicely combined. Take the gelatine sheets out of the water and squeeze the water out, then add to the milk and raspberry mixture. Stir it well so it’s all smooth. Pass the mixture through a fine sieve.
4. Pour the mixture into the ramekins or moulds. Put them on a tray, and in the fridge to set for four hours.
5. When you’re ready to serve, dip the base of each ramekin in hot water for a few seconds, then run a flat (butter) knife carefully around the inside rim. Turn them onto a plate, serve with a dusting of icing sugar and fresh berries.