How do you make vanilla panna cotta? 10 points!?!
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How to make Vanilla Bean Panna Cotta
Panna cotta's one of the easiest desserts to make, and also very impressive. The only part I don't like about it is the plating (which can get a bit messy), so I like serving them in little shot glasses like these. It's an excellent dessert to serve when you've got a fancy dinner to do since it can be prepared the night before and kept in the refrigerator until you're ready to serve it. (makes 18 shot glasses)
1.Place the water in a small bowl and sprinkle the powdered gelatine in. Give it a stir and set aside for 5 minutes.
2.Using a small, sharp knife, split the vanilla bean down the middle (but not all the way through so it should still be connected at one end), and scrape out the seeds. Place both the seeds and the rest of the bean into a saucepan with the cream, sugar, and lemon rind.
3.Simmer for about 5 minutes, stirring gently. Add in the gelatine mixture and heat through, stirring, for another 2-3 minutes. The gelatine should be completely dissolved by this stage.
4.Strain the liquid into a small jug, and discard the lemon rind and vanilla bean. Pour into 18 shot glasses and refrigerate for at least 4 hours.
5.About 1 hour before serving, toss the raspberries in the extra icing sugar and leave it in the fridge. This will help the juices come out so they become glossy, shiny, and extra yummy.
6.To serve, top each shot glass with about 4 raspberries.
http://www.nibbledish.com/people/rachel/…
650 ml/ 23fl oz cream
250 ml / 8.8fl oz cream, to whip
Zest of 2 lemons
Juice of 2 lemons
100 g / 3.5 oz sugar flavoured with vanilla
4 gelatine leaves
? litres/ 0.4 pints water
1 Make the lemon cream. Pour the 650ml / 23fl oz of cream into the cooking pan, then add the lemon juice and sugar and stir to combine, using the whisk. The lemon will stiffen the cream but as soon as it heats it will become more liquid.
2 Place the pan on a medium heat and allow to warm while continuously stirring. Do not bring it to a boil. When it reaches a simmer, remove from the heat.
3 Add the gelatine. Place the gelatine leaves into the bowl with water. Leave for a couple of minutes to soften. When soft, remove them from the water and put into the pan of cream. Mix together until the gelatine dissolves.
4 Whip the cream. Pour the 250ml / 8.8fl oz of cream into the bowl and using the electric beater, whip until stiff.
5 Combine the two creams. Gradually add the lemon cream to the whipped cream and combine thoroughly.
Ladle the mixed cream into the serving bowls.
Put them in the fridge to chill for 6-8 hours. They are ready when stiff.
6 Serve. Drizzle on a little honey or a dollop of raspberry jam or alternatively try adding hot caramelized apples. Serve up and enjoy!