FAST FOOD
Caramel panna cotta

Caramel panna cotta

Serves 6



200 gm   caster sugar
2 leaves   gelatine (5gm each)
2 cups   thickened cream
1   vanilla bean, split lengthways


1 Place 100gm sugar and 1½ tbsp water in a small saucepan and cook over medium heat, tilting saucepan, for 5 minutes or until sugar dissolves and becomes golden. Do not stir. Remove from heat, then immediately divide among six 125 ml ramekins, tilting to spread evenly over base and up sides.
2 Soak gelatine leaves in cold water for 5 minutes or until softened, then squeeze out excess water.
3 Place cream, remaining sugar, scraped seeds from vanilla bean and bean in a saucepan and stir over low heat until sugar dissolves, then bring to the boil over medium heat and simmer for 1-2 minutes. Remove from heat, then add softened gelatine to pan and stir until gelatine dissolves. Remove vanilla bean. Divide cream mixture among ramekins, cool to room temperature, then refrigerate overnight or until set.
4 To serve, run a knife around inner edge of ramekins, then turn out onto plates and serve immediately.


RECIPE Valeria and Margherita Simili PHOTOGRAPHY David Matheson STYLING Sophia Young

Search by cuisine, name, ingredients...
Indian-style prawn, turmeric and okra curry Indian-style prawn, turmeric and okra cu... Sri Lankan snapper curry with basmati rice and yoghurt Sri Lankan snapper curry with basmati ri...
Steamed flounder with shallot and chilli dressing Steamed flounder with shallot and chilli... Spiced rare tuna, avocado and pickled beetroot salad Spiced rare tuna, avocado and pickled be...
Previous Next
James Hird and Todd Garratt: Crespelle with caramelised ruby grapefruit and mascarpone Buzo's crespelle with caramelised ruby grapefruit and mascarpone Potato and Gruyère pizza Potato and Gruyère pizza
Maccheroni alla chitarra con ragù d’agnello e peperoni Eugenio Maiale: Maccheroni alla chitarra con ragù d’agnello e peperoni Tempered chocolate Tempered chocolate
Previous Next