Strawberry and vanilla pannacotta

Recipe from: 2009
strawberry and panna cotta

Ingredients 5
Servings 7
Time 35 minutes


  • 1
  • 1 1\2
    fat free milk
  • 1\3
    cup castor sugar
  • 2
    strawberries, cleaned and chopped
  • 6
    leaves of gelatine (or 10g of powdered gelatine)


Prepare the gelatine by soaking it in water for about 10 minutes. Squeeze out any excess liquid from the leaves and place these in a small saucepan with 4 Tbs of water and set aside whilst you heat the milk.

Prepare the strawberries and process in a blender till smooth. Strain through a sieve and set aside the strained puree.

Slice the vanilla pod open and scrape the seeds into the milk. Heat the cream, milk, sugar and vanilla in a saucepan and simmer for about 5 minutes.

Gently heat the gelatine, stirring continuously until dissolved. Add the strawberries to the milk and cream mixture, blending in with a whisk and then add the gelatine and whisk until it is all blended together.

Pour into individual ramekins or pots and chill in the refrigerator for a minimum of 4 hours. If you want to turn them out to serve, dip the ramekins in some warm water for a few seconds and turn out onto plates.

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Read more on: festive 2014  |  recipes

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