Fri, 26 July 2024
Serves 4
Preparation Time: 30 minutes
4 hours refrigeration
Total Cooking Time: 10 Minutes
Ingredients
500g Cream
80g Milk
3 Gelatine Leaves
125g Sugar
Method:
Soak the gelatine leaves in cold water for 5-10 minutes.
Place the cream and sugar into a saucepan and bring to a simmer (82?C) over medium heat. Do not allow it to boil.
Squeeze the water from the gelatine and add it to the saucepan.
Remove the saucepan from the heat and stir until fully dissolved.
Pour the liquid into a desired mould.
Refrigerate for 4-6 hours.
To serve, quickly dip the moulds into a bowl with hot water
Lessen the panna cotta with a knife if necessary before carefully tipping it onto a plate.
Serve with your favourite sauces and fruits.
Fri, 16 October 2026
Chef: Eoin Sheehan
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