Vanilla pannacotta recipe
Vanilla pannacotta recipe
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.
Prep time
180
Cook time
10
Vanilla Pannacotta ingredients
- double cream : 600g
- whole milk : 200g
- caster sugar : 80g
- Madagascan vanilla pods Prova gourmet : 2
- Sosa propannacotta : 2g
Vanilla Pannacotta 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 :
- egg yolk : 65g
- whole egg : 50g
- caster sugar : 125g
- vanilla infused water : 135g
- butter : 62g
- Vanilla Mousse :
- vanilla mix : 310g
- clotted cream : 100g
- double cream : 140g
- Sosa instangel : 20g
Vanilla Mousse hearts 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 :
Garnishes and case method
Assembly
- Arrange mousse hearts and fresh raspberries on top of pannacotta once set.
Products from the recipe
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Sosa instangel animal gelatine - 500g
Regular price
£15.89
Sale price
£15.89
Regular price
£15.89
