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Thursday 16 August 2012

Panna Cotta with Strawberry & Cherry Sauce

As stated earlier that I have lost my appetite lately. Yesterday afternoon, I wanted to have a bite or more of something fruity 'n' milky and friendly to my sensitive stomach, so Panna Cotta would be the right choice.
250 ml milk
250 ml whipping cream or heavy cream
(or if you prefer Panna Cotta with rich flavour, you can use 500 ml heavy cream)
2 tablespoons caster sugar 
1,1/2 tablespoons gelatine powder
1,1/2 teaspoons vanilla extract
  • Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
  • In a saucepan, stir together the whipping cream and sugar. Set over low-medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the milk-gelatine mixture into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into ramekins or other molds of your preference.
  • Cool the molds uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 3 hours, before serving. 
For Strawberry Sauce: (credit:
I just added up my remaining ruby red cherries into the ingredients as well to give more sweet 'n' sour flavour.


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