This quintessential Italian dessert is always a crowd-pleaser. Smooth and delicious, it is very easy to mix together and it best made the day before - so is perfect for stress-free entertaining.
Top with whatever you can find: berries, chocolate... both! This wonderful pudding can be as simple or decadent as you like.
Base your recipe on the following:
For every 100mls of double cream allow 1 sheet of leaf gelatine, 3 drops of vanilla essence and a ¼ teaspoon of castor sugar.
Soften the leaf gelatine in a bowl of cold water and warm the cream sugar and vanilla in a pan to a steaming stage, when the gelatine is softened dissolve it into the warm cream mixture and fill your dish to the brim and chill.
To serve, place the dish in a little hot water and run a knife around the inside of the dish to remove the pannacotta, set on the service plate.
Raspberry Coulis Recipe
250g washed Raspberries
100g icing sugar
Place both ingredients into a thick bottom pan. Gently heat to boil. Once the Raspberries have become a pulp, remove from heat and using a hand blender blend to a liquid, pass through a fine sieve to remove the seeds, chill and refrigerate.
For additional flavour you may wish to add a liqueur of your choice such as Raspberry liqueur.