Julia Moore's Vanilla Panna Cotta Recipe
Julia Moore's Vanilla Panna Cotta Recipe / Photo by Kathy Pitout Photography
“Julia’s panna cotta is smooth and delicate, with a clean set and a light, creamy texture. The vanilla comes through clearly, making it a simple but elegant dessert, plated with finesse!”
Julia Moore's Vanilla Panna Cotta Recipe
YIELDS APPROXIMATELY 8 MEDIUM MOULD PORTIONS
PANNA COTTA INGREDIENTS
1 cup of cold Milk
1 tbsp Gelatine Powder
2 cups of ‘Millac Gold’ Cream
1/3 cup White Sugar
1 Vanilla Pod
1/2 tbsp of Vanilla Extract
METHOD
Add 1 cup of milk in a pot & add 1 tbsp of gelatine, mix it and leave for 1 minute and then put it on the heat.
Mix it again & add 2 cups of ‘Millac Gold’ cream, add 1/3 cups sugar & mix.
Slice vanilla pod down the center to get seeds out, scrape the seeds into the mixture & then also put the pod into mixture, to enhance vanilla flavor. (Take the pod out before pouring mixture into molds).
Put the pot onto the ‘DEFY’ stove on medium heat, mix constantly & DO NOT BOIL. Add 1/2 tbsp of vanilla extract, ONLY ONCE GELATIN & SUGAR IS DISSOLVED. Don’t reduce mixture.
Pour the mixture into molds, only ONCE COOL.
Place into fridge for approximately 4 hours PLUS.
Berry Coulis INGREDIENTS
2 cups of berries
1/4 cup of sugar
1/3 cup of water
METHOD
Add all ingredients together in a pot.
Heat till syrupy on a ‘DEFY’ stove.
Pour into a jug to cool.
Story behind the dish:
“I chose to make my mum’s celebrated Panna Cotta recipe because it fills me with nostalgia. After a long day in the sun, we would return home from the Ume River for the most scrumptious dinner, and a DELICIOUS Panna Cotta for dessert. We did not go on a trip without it being followed by a Panna Cotta. It is my favorite dessert, without doubt!” - Julia Moore