I have tried many recipes to master the techniques of a silky and wobbly Panna Cotta and all of them have failed. But thanks to chef Francesco Sellitri who has kindly shared his recipe I finally found the perfect Panna Cotta. This Panna Cotta is creamy in texture with a milky and a sweet vanilla taste. All the ingredients transform themselves into a rich custard that melts in your mouth.
- 500g cream
- 200g full cream milk
- 110g sugar
- 10g gelatine sheets
- 1/2 teaspoon vanilla paste
Ingredients for Caramelised figs
- 8 figs
- Balsamic vinegar
Method for the Panna Cotta
- Add the sheets of gelatine to a bowl of cold water and soak for 5 minutes
- Pour the milk, cream and vanilla paste into a saucepan with the sugar. Stir to combine and bring to a simmer, then remove from the heat.
- Take the gelatine out of the cold water and squeeze out the excess water, then add to the milk mixture. Stir until completely dissolved.
- Pour the mixture into a jug and tip into the ramekins (moulds) and place in the fridge to set for at least a couple of hours or overnight.
Method for the Caramelised figs
- Cut the figs in half, sprinkle sugar on top and place them cut side down in a buttered pan.
- When it starts to caramelise, add a little balsamic vinegar and butter and let it caramelise for a little longer.
- Weigh the gelatine sheets, for this recipe it has to be 10g exactly. If you change the amount you will end up with a hard Panna Cotta that is not wobbly!
- I also caramelised plums as they are in season at the moment in Australia. They worked very well using the same method as for the figs.