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Panna Cotta (Cooked Cream)    CD  DP  Italian  15mins plus chilling



Serves 4    Cold   Dessert  Pudding  Gluten Wheat Free  Eggless  Italy  Europe




240ml/8fl.oz Milk

3 teasp Powdered Gelatine

240ml/8fl.oz. Double Cream

The Zest of 1 Lemon

1 Vanilla Pod, split lengthways

100g/4oz Sugar





1. Place 60ml/2fl.oz. of the milk in a small mixing bowl and sprinkle the gelatine on top. Stir to combine and set aside.


2. Place the remaining milk in a saucepan together with the cream, lemon zest, and vanilla pod. Heat gently until just staring to simmer.


3. Add the sugar, then stir in the gelatine mixture and stir constantly to dissolve the gelatin completely.


4. Pour into ramekins, allow to cool then chill in the refrigerator for at least 2 hours, until well set.


5. To serve - Gently run a small knife around the edge of the custard and unmould each dessert onto an individual serving plate. Serve surrounded by berries and/or berry sauce.





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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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