Wednesday, 29 August 2012

Matt Moran's Vanilla Bean Panna Cotta

I liked the look of this dessert when they made it on Master Chef this season so for a dinner party I had a few months ago (that's how far behind I am on recipes) I made it, it was yummy!  Matt did it with Cherry Soup but I served it with a pistachio biscotti crumb and limoncello sauce.

  • 360ml milk
  • 85g caster sugar
  • 1 vanilla bean, split and seeds scraped
  • 12g gelatine leaf, soaked in cold water
  • 360ml Greek yoghurt 

  1. Place the milk, sugar and vanilla bean in a saucepan and place over a low heat until hot, do not boil. Take off the heat and set aside to infuse for 30 minutes. Remove the vanilla bean. Place back over a low heat and heat again until hot ensuring it does not boil.
  2.  Place the gelatine in a bowl, cover with cold water and soak for 4-5 minutes or until soft. Remove and squeeze off excess water. Add to the milk and stir until it has completely dissolved. Stir through the yoghurt. Pour into 6 dariole moulds with a 150ml capacity. Place in the fridge to set over night.
  3. To remove the panna cotta from the moulds dip each mould in hot water for 3 seconds then carefully turn out into shallow serving bowls
If you want to make the biscotti I used Fig Jam & Lime Cordials recipe you can find it here. I used pistachios and lemon rind as the flavouring, and for the Limoncello sauce I mixed Limoncello with some water and a little sugar and boiled it til it was syrupy.

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