Vanilla Bean Panna Cotta Recipe

Vanilla Bean Panna Cotta

Recipe by Jackie Cameron

Terminology and an understanding of foodie words excite me so chef/judge table discussions around topical flavours and recipes were stimulating. Call me a purist - and I'll agree! When a chef labels a dish panna cotta it must be so - cooked in the traditional way in accordance to its name or custom. Panna cotta is the Italian word for boiled cream hence the method should reflect this.

Yields : 11 (conical mould) or one 13cm  x 17cm tray

Ingredients :

1 L Long life Cream

1 Vanilla Pod-split

30 g White Sugar

6 sheets of Gelatine or 12 g or 18 ml powdered Gelatine

Method :

1) Slice the vanilla bean in half. With the back of your knife scrape out all the seeds and set aside

2) Bring to the boil the cream, sugar and split vanilla bean and seeds. Take off the heat as soon as boiling is seen

3a) Fill a large bowl with cold water. Place gelatine sheets into the water and allow to sponge. When the sheets are soft, squeeze all excess water out. Then add to warm cream mixture and whisk to incorporate. Strain and set aside

3b) Put 30ml of cold water into a teacup. Sprinkle with gelatine powder and allow to sponge for 5 minutes. Put a small saucepan of water on the heat (Bain Marie style/double boiler) and place the teacup in the centre and with a teaspoon stir the gelatine and water mixture until all the gelatine is dissolved; otherwise, jelly babies may form in your end product. Once dissolved add to warm cream mixture. Strain and set aside

4) Grease the mould, may it be a conical mould, dariole or tray, with Spray 'n Cook and fill with the cream mixture

4) Cover and place in the fridge to set, a few hours are needed

5) Take the panna cotta out of the fridge and de-mould or cut. Place onto a plate with your choice of compliment. Serve with fresh fruit and/or berries. Sorbets also work well as it compliments the creaminess of the dessert. We serve ours with either apricot or cocoa sorbet together with a popcorn brittle, caramel sauce and crispy caramel popcorn. Yum!

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Comments

[Liz]

Hi Jackie

Thanks for the geat recipe. I was just wondering if there is a specifc reason why it's better to use long life cream instead of fresh cream?

Many thanks
Liz

[Jackie Cameron]

Hi Liz, the only reason for this is that I find long life cream to be more of a consistent quality with regards to flavour and texture. Therefore, in the restaurant environment I can always ensure the standard that my chefs are producing is exactly what I require. If using fresh cream, I would probably push the gelatine amount up by one sheet.

All the best with this and let me know if you have any other foodie questions.

Yours in hospitality
Jackie Cameron
(Head Chef)