Recipes

Panna cotta

A great way to include a dairy dessert into your ECE service.

Panna cotta

Method

Panna cotta

Heat milk in saucepan with split vanilla pod and sugar.  Bring to simmer
Once bubbles start to form remove from heat and add gelatine, stir to dissolve
Leave to cool then strain through a fine sieve into a bowl
Add yoghurt to cooled milk
Mix well
Pour into moulds approximately 65ml in volume (or one large) and cover with cling wrap
Cool in refrigerator until set.

Berry sauce (optional)

Heat berries with honey
Cook briefly until berries are soft
Allow to cool then refrigerate
To unmould the panna cotta dip each mould into a bowl of hot water for a few seconds then invert onto a plate and give a gentle shake
Garnish panna cotta with berry sauce.

Equipment

Saucepan - Stove - Sieve - Bowl - Moulds - Cling wrap - Fridge - Hot water

 

$0.85 per serve as at Oct 2015

*  Could be made in one large serving dish and served up into individual bowls for serving 

**  Serving alternatives include seasonal, canned fruit in juice or stewed fruit

Panna cotta

To serve

To serve: 10

You need

  • Panna cotta
  • 500ml Trim milk
  • 1 pod Vanilla Pod
  • 105g Caster Sugar
  • 15g Gelatine, powdered
  • 250ml Yoghurt, low-fat unsweetend
  • Berry compote (optional)
  • 210g Mixed berries (frozen or fresh)
  • 35g Honey

Method

Panna cotta

Heat milk in saucepan with split vanilla pod and sugar.  Bring to simmer
Once bubbles start to form remove from heat and add gelatine, stir to dissolve
Leave to cool then strain through a fine sieve into a bowl
Add yoghurt to cooled milk
Mix well
Pour into moulds approximately 65ml in volume (or one large) and cover with cling wrap
Cool in refrigerator until set.

Berry sauce (optional)

Heat berries with honey
Cook briefly until berries are soft
Allow to cool then refrigerate
To unmould the panna cotta dip each mould into a bowl of hot water for a few seconds then invert onto a plate and give a gentle shake
Garnish panna cotta with berry sauce.

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The Fuelled4life team.