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Vanilla panna cotta

By Abigail Donnelly
6
Easy
20 minutes, plus overnight chilling time
6 minutes

Ingredients

  • 2 1⁄2 cups Lunato Lambrusco Sparkling
  • 2 1⁄2 t gelatine powder
  • 2 cups Nestlé dessert and cooking cream
  • 100 g caster sugar
  • 2 t vanilla paste

Method

1. Pour 1⁄2 cup Ideal milk into a bowl and sprinkle over the gelatine in an even layer. Allow to stand for 10 minutes, or until the gelatine has dissolved.

2. Place the remaining ingredients into a saucepan, whisk together and bring to the simmer. Whisk in the gelatine mixture for 1 minute until dissolved. Pour into moulds and chill overnight.

3. To unmould, carefully loosen the edges with the tip of a knife, then invert onto plates or into glasses.

Find more panna cotta recipe here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi