Classic Pannacotta

Method

In a medium-size saucepan add the cream, milk and caster sugar and heat over a gentle heat (Induction level 3) to allow the sugar to dissolve.
Using the back of a knife, scrape the seeds from the vanilla pod and add to the cream mixture. Turn up the heat slightly (Induction level 5) and bring to just below a gentle boil. (Be careful the cream does not boil over.) Simmer gently for 3 minutes then allow to cool a little. Strain cream mixture to remove the vanilla pod and remove any remaining seeds from the pod.
Squeeze the excess water from the gelatine and stir through the cream mixture until combined well. Set the cream aside to cool to a tepid temperature before pouring into ramekins or moulds and setting overnight in the refrigerator.
To serve, remove from the refrigerator and allow to stand for 20 minutes before turning out of the ramekins. Garnish with fresh raspberries or berries of your choice.


Ed’s note: The cream will start to thicken as it cools which will stop all the vanilla seeds settling at the bottom.
If it is a hot day, do not allow the pannacotta to stand for too long at room temperature as they can split and collapse. Take the safe option and serve in their ramekins.
You may wish to float berries or fruit through the pannacotta. Avoid acidic fruits such as pineapple which will break down the gelatine.
If you do not have ramekins, try using small cups..