Basket

Get shipping estimates

Subtotal £0.00
Shipping Calculated at checkout
Checkout

Swooning over vanilla

Swooning over vanilla


Listen to article
Audio is generated by DropInBlog's Blog Voice AI and may have slight pronunciation nuances. Learn more

180
10
10


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 

Ingredients

600g double cream 

200g whole milk 

80g caster sugar 

2 Madagascan vanilla pods Prova gourmet  

2g Sosa propannacotta 

Method

Heat 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 

Ingredients

Vanilla 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

Method

Vanilla 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 

Ingredients

Pidy Trendy Round, shallow sweet butter pastry shells

Fresh Raspberries 

Assembly 

Arrange mousse hearts and fresh raspberries on top of pannacotta once set. 

View more

Compare ()
REMOVE ALL
Compare ()

Product comparison

Title
Price
Loading...