Panna Cotta

Panna Cotta with strawberry coulis

Ingredients (Serves two):

• 2  leaves of gelatine
• 120 ml whole milk
• 120 ml cream
• 30g sugar
• 1 teasp vanilla essence

Method:
1. Put the gelatine leaves into the milk and leave to soften
2. In a saucepan, slowly bring the cream to the boil
3. Add the sugar and the milk with the gelatine
4. Stir until the sugar and the gelatine have dissolved
5. Add the vanilla essence
6. Stand saucepan in a bowl of ice and leave to cool, stirring occasionally. Until thickened  – this will take about 30 minutes
7. Transfer to 2 large ramekins or mini pudding basins – cover with cling film and leave to set for at least 10 hours in the fridge.
8. When ready to serve, remove from fridge and run a knife round the edge of the panna cotta, turn over and tap sharply to release

Strawberry coulis to serve with the Panna Cotta
        
Ingredients:

• 250g strawberries
• Icing sugar
• Dash of Brandy

Method:

Wash strawberries and select 3 or 4 strawberries to put onto the top of each panna cotta.  Put the remainder into a liquidiser and blitz them with some icing sugar to taste.  Add a dash of brandy.

Pour over and around the panna cotta.  Any coulis that is not used can be frozen and poured over ice cream or pancakes at a later date!!