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How To Make Panna Cotta

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A rich but delicate Italian dessert, Panna Cotta is a Piemontese delicacy which is both versatile and easy to make.
What you'll need: 
250ml/8floz double cream
250ml/8floz full-cream milk
Vanilla extract
Fresh vanilla pod
2-3 gelatine leaves/5 grams gelatine powder
25-35g granulated white sugar
4 small ramekins
Mint sprig
Icing sugar
Strawberries/raspberries
1: 
Place 250ml/8floz of double cream, 250ml/8floz of full-cream milk, 25-35g of granulated white sugar, a small dash of vanilla extract and the seeds of a single split vanilla pod into a small, heavy-bottomed saucepan. Slowly bring to a simmer.
2: 
Soak the gelatine leaves in a little cold water while the liquid and vanilla mixture is heating. If using gelatine powder, mix according to manufacturer's instructions.
3: 
Once the liquid has begun to simmer, drain the water from the gelatine leaves and add them/gelatine powder to the liquid. Stir thoroughly to ensure the gelatine is dissolved and evenly distributed before removing from the heat.
4: 
Allow the liquid to cool for a few minutes before pouring into 4 small ramekins and placing them in the fridge to set for 1 to 1 1/2 hours.
5: 
When ready to serve, hold the ramekins above simmering water for short while to loosen them from the side of the ramekins. Place a plate upside down on top of the ramekin before flipping the ramekin over. The Panna Cotta should slide out of the ramekin onto the serving plate.
6: 
Garnish with a mint sprig and fresh strawberries/raspberries before lightly dusting with icing sugar.
Conclusion: 
Panna Cotta is an ideal dessert for all occasions but particularly for larger gatherings as it can be pre-prepared without compromising the quality of the finished product. It can also be served with berry coulis if desired.
Tips: 
Use full-cream milk as it will add an extra level of creaminess.
Serve with slightly acidic fruits such as raspberries and strawberries as they will serve as a good counterpoint to the richness of the Panna Cotta.

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