My husband and I don’t generally celebrate Valentines day, we consider this a “Hallmark” holiday created to make you spend extra money, I’d much rather save the present buying a celebrating for the dates that a special to us. Having said that I will use any excuse to make a yummy dessert. Mr T loves his Panna Cotta, and I’d never tried one before, so thought it was about time I did. This dessert was a lot easier than I thought, and it turned out delicious!! I will definitely try this one again.
Ingredients:
Fruit Jelly
5 or 6 strawberries
½ teaspoon gelatine
1 ½ tablespoon caster sugar
1 tablespoon lemon juice
½ cup (80 ml) berry fruit juice
Panna Cotta
2 tablespoons gelatine
¼ cup caster sugar
⅔ cup (160 ml) milk
1 ¼ 300 ml thickened cream
½ teaspoon vanilla extract
This recipe is made in two stages, and requires a few hours in between each until it is ready to serve, so is best made first thing in the morning or even the night before, to ensure it is set in time.
Stage One – Fruit Jelly
Lightly grease four glasses or moulds to prevent sticking, as it was valentines day I wanted to have love hearts on top, to do this slice a strawberry in half, and then cut the tops to resemble a heart, place one flat side down in each glass. With the remaining strawberries slice into small slices to add to the jelly.
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| My Strawberry Heart |
You will need a small heatproof jug, and a saucepan, that will fit the jug in, fill the saucepan, with water that will go up about 1/3 of the way, then bring to simmer. In the heatproof jug (I used my glass Pyrex one) pour in lemon and fruit juice, then sprinkle the sugar and gelatine over the top.
Stand in the simmering saucepan and stir gently until the sugar and gelatine dissolve. Pour evenly into the glasses, then add the remaining chopped up strawberries. Place in the fridge until set, allow at least two hours.
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| Gelatine and Sugar |
Stand in the simmering saucepan and stir gently until the sugar and gelatine dissolve. Pour evenly into the glasses, then add the remaining chopped up strawberries. Place in the fridge until set, allow at least two hours.
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| Stand in a pot of water, just make sure the water level is above the juice mix |
Stage Two – Panna Cotta
In a small saucepan add milk and cream, sprinkle over the gelatine and sugar. Over a low heat stir until the sugar and gelatine dissolve, do not allow the mixture to boil, stir in the vanilla extract and remove from heat.
You will be able to tell from the consistence when it is ready, stir the mixture then get a small part on your spoon to see if there is any granules remaining.
Strain the mix and pour into a jug. Allow to cool before pouring into moulds. If your pour the mix into the moulds while still to warm you will melt the jelly. Once cool, pour over the jelly mix, cover and place in the fridge to set, allow at least 5 hours, or overnight.
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| Add Milk and Cream to saucepan then sprinkle gelatine and sugar over |
You will be able to tell from the consistence when it is ready, stir the mixture then get a small part on your spoon to see if there is any granules remaining.
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| No more granules of sugar or gelatine |
Strain the mix and pour into a jug. Allow to cool before pouring into moulds. If your pour the mix into the moulds while still to warm you will melt the jelly. Once cool, pour over the jelly mix, cover and place in the fridge to set, allow at least 5 hours, or overnight.
| Strain into a jug and allow to cool |
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| Once cool pour on top of jelly and place in fridge |
Stage Three – Serving
The only trick I found to this dessert is getting it out of the mould to serve!! The trick I found that works for me is to get a toothpick and slide down the edge of the glass, do this carefully so you don’t mark the sides, do this at three or four points around the glass to let some air in. When you let the air in, the dessert slides out much easier.
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| My cheat to get it out!! Move the toothpick to allow some air in, and the Panna Cotta will come out easier |
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| See, it worked!! |
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| My Love Heart Panna Cotta yum yum yum |
Serve with your choice of mixed berries or simply by itself, and enjoy.
Adapted from "The Australians Women's Weekly How to Cook Absolutely Everything"
