Vanilla Caramel Panna Cotta

VANILLA CARAMEL PANNA COTTA

Many of my readers has been asking me for recipes, simple and easy to make at home for your friends and family. A simply delicious and refreshing panna cotta is the best way to start it. Easy to make, simple and tastes great! 

Recipe:

200gm              sugar

1                       vanilla bean

1/4                    nutmeg - grated

2 cups               cream

1                       vanilla bean / 1 tbsp vanilla extract

3 leaves             leaf gelatin / 3 packet powdered gelatin

Method:

1. Vanilla bean to be halved and seeds removed. Put the seeds into the cream and the whole bean as well. Bring it to a simmer on low heat until the cream is hot, but not bubbling. 
2. Place sugar, vanilla bean and nutmeg onto a dry non-stick pan. Heat the mixture until sugar starts to dissolve and turns into caramel. STIR constantly to avoid burning. 
3. Place the gelatin leaves into a bowl of water to soften it. 
4. Once cream is ready and sugar is caramelized (brown color), pour 1 cup of the heated cream into the caramel and stir. Caution as it might bubble vigorously. 
5. Once mixed, pour the mixture into the remaining cream and stir. Squeeze the gelatin from the water to remove access water, and then stir it into the cream mixture. 
6. Remove from stove and leave it in the fridge for at least 15 minutes to cool down, stirring constantly. You can do this over a bowl of ice as well, placing the pot on top of ice. 
7. Once the mixture is cooled down to room temperature, pour it into plastic cups. (plastic cups lets you remove the panna cotta easier later on). This recipe serves about 4 cups. 
8. Place into the fridge and let it set for at least 5-6 hours before serving. Serve with raspberry coulis for better presentation and taste!

Raspberry Coulis

200gm                raspberries
80gm                  sugar
50ml                   red wine


Method: Bring mixture to a boil and simmer for at least 1 hour on low heat. Once ready, crush it with a spoon or ladle. Cool down before serving. This can also be spread on bread.