“Panna Cotta can always be the right dessert —
whether you’re throwing a fancy party or a small one,
have lots of time or no time…It’s perfect!”
I adore Panna Cotta and it’s easy to make too!
The basic recipe is simple ~ milk + sugar + gelatine + cream.
Add in seasonal fruit, vanilla and spiced rum…you will have something a little extra special!
- 2 gelatine leaves
- 250ml double cream
- 50ml milk
- 50g icing sugar
- 1 vanilla pod
- 15ml spiced rum
- 250ml pomegranate juice
- 30g jam sugar
- Fresh pomegranate seeds
Soak the gelatine sheets, then squeeze out all that excess water.
I add icing sugar to the cream and vanilla custard, as it dissolves so quickly.
When cool, pour for into serving glasses and chill.
This fruity glaze is so glossy!
- Put the gelatine in a bowl of cold water and leave to soak for five minutes.
- Place the double cream, milk, sugar, vanilla seeds into a small pan and heat though gently till the sugar dissolves.
- Squeeze the excess water out of the soft gelatine.
- Drop the gelatine into the creamy mixture and stir until dissolved.
- Leave to cool for about 10-15 minutes.
- Carefully pour the mixture into serving glasses
- Place in the fridge and leave to set for 1-2 hours, or until nice and firm.
- Pour the sugar into the hot pan followed by the pomegranate juice.
- Bring to the boil and allow to bubble for 10 minutes, then add some pomegranate seeds.
- Continue to bubble until thickened to a sticky, syrupy glaze, then leave to cool.
- Remove the set panna cotta from the fridge and carefully pour the fruit mixture over each one.
- Pop the glasses back in the fridge for about two hours. If possible leave overnight.
The pomegranate syrup should sit on the set Panna Cotta.
The proof really is in the pudding;
creamy Panna Cotta, crunchy pomegranate seeds and a sweet syrup.