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Vanilla Panna Cotta

2 servings
Easy
255
The classic Italian dessert with great vanilla taste
Ingredients
Preparation
Ingredients
2 leaves
Dr. Oetker Platinum Grade Leaf Gelatine
1
Taylor & Colledge Organic Vanilla Pods
300 g
Fresh cream (30% Fat)
50 g
Caster Sugar
20 g
Raspberries (10 raspberries)
Lemon Balm (Sprigs)
Total:
255 min
Prep:
15 min
1

Soften the gelatine in a bowl with cold water

2

Cut the vanilla pod in half lengthways and scrape out the seeds. Heat up the vanilla seeds and vanilla pod with the cream and sugar in a pot. Do not let the liquid boil.

3

Firmly press out the gelatine and stir into the cream mixture until it has completely dissolved. Then pour into 2 glasses (each 200 ml) and chill for approx. 4 hours.

4

Wash the raspberries and the lemon balm and shake dry. Garnish the chilled Panna Cotta with raspberries and lemon balm.

Recipe Tips
For a vegetarian version of panna cotta, you can swap the gelatine for Vege-Gel. 
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Ingredients

Ingredients
2 leavesDr. Oetker Platinum Grade Leaf Gelatine
1Taylor & Colledge Organic Vanilla Pods
300 gFresh cream (30% Fat)
50 gCaster Sugar
20 gRaspberries (10 raspberries)
Lemon Balm (Sprigs)
1

Soften the gelatine in a bowl with cold water

2

Cut the vanilla pod in half lengthways and scrape out the seeds. Heat up the vanilla seeds and vanilla pod with the cream and sugar in a pot. Do not let the liquid boil.

3

Firmly press out the gelatine and stir into the cream mixture until it has completely dissolved. Then pour into 2 glasses (each 200 ml) and chill for approx. 4 hours.

4

Wash the raspberries and the lemon balm and shake dry. Garnish the chilled Panna Cotta with raspberries and lemon balm.

  • For a vegetarian version of panna cotta, you can swap the gelatine for Vege-Gel.