Some desserts need heat before they can be cooling and awesome. One such dessert is panncotta. With a name meaning “cooked cream” you probably understand that you need to heat it up at some point, right? Vanilla pannacotta is the most awesome of summer time desserts because it can be served with the most amazing array of fruits and is perfect for whipping out of the fridge in a flourish of “here comes dessert!”.
You might be thinking that I’m crazy, that a dessert of such creamy amazingness takes hours of work and a stack of talent to make, but to be honest, it’s a really simple dessert that anyone with a saucepan and a spatula can make. There’s nothing particularly naughty about it either. And I’m going to give you a few flavouring options over the next couple of weeks so you can make it in a few different ways.
First though, we have to master the basic one. I set it in jelly moulds, but you could: set it in one big bowl, set it in cocktail glasses (I’ll do one of those next week in some of my granny’s chrystal), set it in little plastic cups for the kids or even in dessert bowls. So don’t feel limited by the jelly moulds and most definitely don’t go out and buy some when I’m sure you’ve got something at home that you can set this in! If you do set it in bowls or glasses you have the added benefit of not needing to turn them out of the mold.
This recipe uses gelatine to set the panncotta which has many health benefits that you can read about in the ever popular recipe for cloud jellies. This means that the pannacotta only needs a few hours to set completely.
Looking for more dessert ideas? Check out below some of favourites:
- Classic Aussie Pavlova, my mum’s secret recipe!
- Blueberry cloud jelly cheesecake slice
- Sticky date cake with caramel syrup
Vanilla Pannacotta
Ingredients
- 350 mls thickened cream
- ⅓ cup milk
- ¼ cup caster sugar
- 2 tsps vanilla paste
- 3 tbsps boiling water
- 2 ½ tsps gelatine
Instructions
- Combine the milk, cream, caster sugar and vanilla paste in a small saucepan over medium heat.
- Bring almost to the boil.
- Sprinkle the gelatine on top of the boiling water and leave for one minute.
- Then whisk rapidly to combine.
- Add the gelatine mixture to the cream mixture and pour into containers to set for at least 4 hours in the fridge.
- Top with fruit to serve.
Melinda Roworth says
This has always been on my to do list but I’ve never actually got around to making it.
Absolutely love the mould! Pinning for later.