Panna Cotta Recipe
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes plus 30 minutes steeping time
Cooking time: 5 minutes
Makes 4 x 150ml/5floz panna cotta
- 600ml/21flozs heavy or thickened cream
- 75g/2.6ozs caster or superfine sugar
- 3 teaspoons vanilla bean paste
- 1 tablespoon/20ml/0.7flozs water
- 2 teaspoons/7g/0.25oz gelatine powder (one envelope Knox gelatine)
For Sauce
- 125g/4ozs raspberries (fresh or frozen)
- 1/4 cup/50ml/2flozs lychee juice (from a tin of lychees)
- 60g/2ozs caster or superfine sugar
- 1-2 teaspoons rose water (to taste)
To Serve
- Lychees, raspberries, mint and rose petals
Step 1 - Heat the cream on medium heat in a small saucepan (do not allow to boil). Stir in the sugar and allow to melt. Add the vanilla and place the lid back on and allow to steep for 30 minutes (leaving the lid on prevents a thick skin forming).
Thermomix directions for panna cotta: Add cream and sugar to the TM bowl and set to 8 minutes/100C/speed # 2. Add vanilla bean paste and set to 30 seconds/speed #4 and leave lid on and allow to steep for 30 minutes. Place the water in a microwave proof bowl and sprinkle with the gelatine powder. Allow to swell (add a few extra drops if it is too dry). Then microwave on high for 20 seconds until liquid. Stir to ensure that all of the granules are dissolved. Set the cream mixture to 3 minutes/100C/speed#2 and when finished add the gelatine mixture and set to 15 seconds, speed #4. Pour into the cups.
Step 2 - Place the water in a microwave proof bowl and sprinkle with the gelatine powder. Allow to swell (add a few extra drops if it is too dry). Then microwave on high for 20 seconds until liquid. Stir to ensure that all of the granules are dissolved. Heat the cream up again and add the gelatine mixture (the two mixtures should be roughly equal temperatures to ensure that they mix well together and don't clump). Stir well.
Step 3 - Take your bowls or cups (you can briefly spray them with oil) and pour the mixture into the cups and allow to set in the fridge for 3 hours or preferably overnight. While it is chilling make the sauce. Place the raspberries, juice and sugar in a small saucepan and allow to simmer for 10 minutes until the raspberries are soft and mushy. Add the rose water to taste. Blend in a food processor and strain the pips (tip: don't use your finest sieve, it will take forever). This sauce will keep in the fridge for up to 5 days.
Thermomix directions for sauce: Place the raspberries, juice and sugar in the TM bowl and set to 9 minutes/90C/speed #3 until the raspberries are soft and mushy. Add the rose water to taste. Strain the pips. This sauce will keep in the fridge for up to 5 days.
Step 4 - If unmolding run a sharp knife around the edge of the panna cotta to loosen and place the cup in a bowl of hot water for 10 seconds and allow it to loosen. Place a plate on top and then gently upturn. The panna cotta should slide out. If not place it back in the hot water to loosen for a further 5 seconds. Be patient as you don't want to force it out as it may break. Serve with a tablespoon of sauce, lychee, raspberry and rose petal.