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Vanilla panna cotta

All Areas > Food & Drink > Delicious Dish

Author: Helen Kingscott, Posted: Friday, 24th January 2020, 09:00

If you find yourself with a few leftover egg yolks after making a pavlova or batch of meringues, you could make a delicious Panna cotta to save them going to waste.

50ml whole milk; 4 egg yolks; 1 sachet gelatine; 5ml vanilla essence; 280ml double cream; your favourite fruit to garnish.

1 Place the milk in a saucepan and heat until about to boil.

2 Whisk the egg yolks and sugar until pale and creamy, add the vanilla and pour the milk over the eggs, stirring well. Return to the pan and gently heat, stirring continuously until slightly thickened. Leave to cool.

3 Sprinkle the gelatine over 45ml/3 tbsp hot water, stir until dissolved. Stand in a pan of hot water to help.

4 Lightly whip the cream, stir together the custard, gelatine and cream, divide between four moulds and leave to set in the fridge for around four hours. Release the panna cottas by dipping the moulds in hot water, upturn and gently shaking out. Serve with your chosen fruit. Berries work really well with panna cotta, or you could try peaches.

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