Vanilla and Saffron Panna Cotta

Vanilla and Saffron Panna Cotta

You really can’t go wrong with panna cotta - this is one of the easiest recipes ever!

Ingredients (serves 4)

3g leaf gelatin

3 tablespoons skimmed milk

300mls double cream

½ vanilla pod

¼ teaspoon vanilla essence

50g caster sugar

½ teaspoon saffron strands

Method

1. Put the gelatin and skimmed milk into a bowl and keep it aside while the gelatin softens.

2. Heat the cream with the sugar, saffron and vanilla in a saucepan over a medium heat until it comes to the boil, then take it off the heat. (Omit the saffron if making plain vanilla panna cotta).

3. Add the softened gelatin and skimmed milk to the boiled cream and stir it in over a very low heat until the gelatin has dissolved completely, then pass it through a sieve.

4. Pour into 4 small ramekins, cover the ramekins with cling film and refrigerate for at least 4 hours before serving.

5. To turn the panna cotta out of the ramekins, place them into a bowl of hot water for a few seconds before running a knife along the sides of the panna cotta before inverting them onto individual plates.




Quick Instructions (for experienced cooks)

Ingredients (serves 4)

3g leaf gelatin

3 tablespoons skimmed milk

300mls double cream

½ vanilla pod

¼ teaspoon vanilla essence

50g caster sugar

½ teaspoon saffron strands

1. Soften the gelatin in the milk.
2. Heat the cream with the sugar, vanilla and saffron until it comes to the boil, then take it off the heat.
3. Add the softened gelatin to the cream, and sitr over a very low heat until the gelatin dissolves.
4. Sieve it, then pour into 4 ramekins, cover with cling film and refrigerate for a minimum of 4 hours.
5. Invert the panna cottas onto plates and serve on their own or with a fruit coulis .