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Cooking
Panna Cotta: A Simple Italian Dessert Ready in No Time
· 4 servings
Soak the gelatine
Place the gelatine sheets in a bowl of cold water and let them soften. A few minutes is all it takes.
Warm the cream
Pour the cream into a saucepan and set it over medium-low heat. Measure out the caster sugar and vanilla sugar.
Add the sugar
Make sure the cream doesn't come to a boil – just heat it gently. As soon as small bubbles start forming around the edge, stir in the sugar and let it dissolve completely.
Dissolve the gelatine
Take the saucepan off the heat. Squeeze out the excess water from the softened gelatine and add it to the hot cream. Stir gently, then return to the stove. Keep stirring until the gelatine has fully dissolved and there are no lumps left in the mixture.
Chill the dessert
Carefully pour the cream mixture into your prepared bowls or jars. Let it cool down first, then cover with a lid or cling film. Refrigerate for at least 4 hours, ideally overnight.
Make the sauce
Get your fresh or frozen fruit ready. Place it in a small saucepan along with sugar, a splash of lemon juice and a little water.
Blend the sauce
Simmer over low heat until it thickens into a sauce. Transfer to a blender and blitz until completely smooth. Leave to cool.
Serve
Carefully turn out the chilled panna cotta onto a plate, if you like, or serve it straight from the jar. Finish with a layer of the fruit sauce and it's ready to enjoy.