Pana Cotta

Pana Cotta



  • 2
  • 250
    Double cream
  • 2 pieces Leaf gelatin
  • 250
    Mascarpone cheese
  • 1 Vanilla Pod


1. In a bowl, soak the leaf gelatin in 2 tablespoons of milk and set aside. In a saucepan, add the double cream and mascarpone cheese. Simmer on low heat, DO NOT boil.
2. Cut the vanilla pod lengthways and scrape out the seeds. Add to the cream mixture. Once everything is mixed in and simmererd for 2 minutes, remove from heat and stir in the soaked gelatin until disolved.
3. Pour the mixture into 4 ramekins and leave to set.
4. To serve, place the ramekin in hot water, and turn then ramekin upside down onto the serving plate. Drizzle with chocolate sauce and decorate with mint leaves.

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