MAGAZINE: Valentine’s Day treat

Don’t let the exotic name fool you into thinking this decadent dessert is painstakingly difficult, it’s not at all, and even the most basic cook can make this incredibly simple dessert a hit.

With only a handful of ingredients, this recipe is not only tasty, but quick and cost effective. Eric is a fantastic chef teacher so watch this video and learn how to master the art of the Vanilla Bean Panna Cotta.

Recipe

400ml double cream

3½ tbsp golden caster sugar

2 tbsp grappa

3 leaves or 1¼ tsp gelatin

1 tsp Nielsen-Massey Vanilla Extract or bean paste.

Method:

Put the cream and golden caster sugar in a saucepan and stir over a gentle heat until the sugar has dissolved. Bring to the boil and simmer for 3 minutes, adding the grappa and Nielsen-Massey Vanilla Bean Paste or Extract.

If you are using gelatine leaves, soak them in cold water until floppy, then squeeze out any excess water. Stir the leaves into the hot cream until they are completely dissolved. If you are using powdered gelatine, sprinkle it onto the hot cream in an even layer and leave it to absorb for a minute, then stir in the cream until dissolved.

Pour the mixture into four 125ml metal or ceramic ramekins. Cover each with a piece of plastic wrap and refrigerate until set.

Unmould the panna cotta by placing the ramekins briefly into a bowl of hot water and then tipping them gently onto plates.