Panna Cotta

Vanilla bean Panna Cotta w/ fresh mandarin segments 

Vanilla bean Panna Cotta is a great staple recipe because it can be made the night before and adapted to fit any taste. 

I ♥️ mandarins! This time last year was the first time I went mandarin picking! It was a lovely sunny winters day wandering through the orchards with my basket in tow picking the freshest fruit straight off the tree. It was so sweet and juicy - I couldn’t peel it fast enough for my lil guy to eat! 

I am making the most of mandarin season so I’ve used it in this recipe as an accompaniment.

Ingredients:

1.5 titanium gelatine sheets (7.5g) - soaked in cold water 5 mins then strained 

280ml pouring cream

100ml milk 

35g caster sugar 

1 tsp vanilla bean paste 

Fresh imperial mandarin segments casing removed

Method:

1. Add cream, milk, sugar and vanilla bean to a small saucepan and place on med/high heat. Continue to stir mixture until the sugar dissolved and mixture is hot (but not boiling) 2-3 minutes. 

2. Remove saucepan from heat and stir in softened gelatine and stir until dissolved into hot mixture. 

3. Strain mixture into a pouring jug and leave on bench to cool for 30 minutes. 

4. Once mixture has cooled down pour into moulds and set in fridge overnight. (I’ve set mine in a recycled jar to eat straight from it once set).

5. Once set, top with fresh mandarin segments. 

Enjoy! 

Cooks Note:

• Use any moulds you like to set the panna cotta
• You can also de-mould the panna cotta if you wish to serve it outside of the mould

Instagram: @lisadiepcooks

Facebook page: @lisadiepcooks