Savour the elegance of our Vanilla Pannacotta with Vanilla Mousse — a silky Italian custard with layers of pure vanilla bliss. Topped with a luxurious Vanilla Mousse.
Vanilla Pannacotta
Ingredients600g double cream 200g whole milk 80g caster sugar 2 Madagascan vanilla pods Prova gourmet 2g Sosa propannacotta |
MethodHeat and infuse the milk and double cream with the vanilla for 2 hours Add sugar and propannacotta and bring to the boil Strain out vanilla pod and pour the mixture into pastry cases to set. |
Vanilla Mousse hearts
IngredientsVanilla mix: 65g egg yolk 50g whole egg 125g caster sugar 135g vanilla infused water 62g butter Vanilla Mousse: 310g vanilla mix 100g clotted cream 140g double cream 20g Sosa instangel |
MethodVanilla mix: In a large pan heat vanilla infused water. Combine whole eggs, egg yolks and sugar in a separate bowl. Pour vanilla water onto egg mixture combine and transfer back into the pan. Cook to 84°c. Strain and chill to 35°c. Blend in the butter and use straight away. Vanilla Mousse: Blend the instangel into the vanilla mix. Blend the clotted cream into vanilla mix. Semi whip the double crema and fold into mixture. Pipe into moulds. Place in freezer. |
Garnishes and case
IngredientsPidy Trendy Round, shallow sweet butter pastry shells Fresh Raspberries |
Assembly
|
Arrange mousse hearts and fresh raspberries on top of pannacotta once set. |
