Pannacotta

This dessert sometimes gets people in a fluster but it is quite simple to make. The recipe makes about 8 but depends what kind of mould you have, we use a dariole mould but you can use an expresso cup or something similar in size.  If using a cup, serve it in the cup, but if using a dariole mould ease it out by running a knife around the inside edge and carefully touching the bottom so you create a bubble, the pannacotta should then slide out onto the plate. Serve in a chocolate basket, method for making these is in Gone Chocco

Ingredients

• 750 ml cream
• 250 ml milk
• 100 gm sugar
• 1/2 vanilla bean  (or 1/2 teaspoon essence)
• 5-6 leaves gelatine

Method

• soak gelatine in water
• very lightly oil moulds
• carefully scald milk and cream
• add sugar and dissolve
• squeeze all water out of gelatine
• add gelatine to milk and cream stir in well
• seive mixture through fine seive
• pour into moulds and refrigerate

Pictured: Lime & lemongrass Panacotta served in a chocolate basket with mango sauce