An Italian dessert that’s rich and indulgent and yet not too much effort to make – why not try this mouth-watering vanilla panna cotta next time you entertain? The perfect dinner party recipe, it can be made ahead and served up when you’re ready for your sweet course.
HOW TO MAKE VANILLA PANNA COTTA WITH PORT JELLY
For the panna cotta:
- 600ml double cream
- 50ml milk
- 50g caster sugar
- 1 vanilla pod
- 1 strip lemon rind
- 2 leaves gelatine
- splash rum
For the port jelly:
- 50g granulated sugar
- 50ml ruby port
- 1 leaf gelatine
- you will need
- 6 wine glasses
- To make the panna cotta, gently heat the cream, milk, caster sugar, vanilla pod and lemon rind. Remove from the heat and infuse for 20 minutes. Split the vanilla pod in half, scrape out the seeds and add to the cream. Remove the lemon rind. Soak the gelatine in cold water for 5 minutes, then squeeze out the excess water and stir into the warm cream until it dissolves. Stir in the rum and cool a little, then pour into the glasses. Chill for at least 5 hours or until set.
- To make the jelly, put the granulated sugar into a small saucepan with 100ml water, warm gently until the sugar dissolves, then stir in the port. Soak the gelatine in cold water for 5 minutes, then squeeze out the excess water and stir into the warm port mixture until it dissolves. Allow to cool slightly. Make sure the panna cotta has set before very gently pouring over the jelly. Chill overnight or until the jelly has set.
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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