Panna Cotta

 

This is a failsafe basic Panna Cotta recipe for you to "pimp" with any flavour combination you are after.  Here we have included lime zest in the Panna Cotta and then topped with some diced mango.

Ingredients

480ml milk
4 sheets gelatine (available at good delis)
240ml cream
Zest of 1 lime
1/2 vanilla pod, split lengthways
100g caster sugar

Method

Place 60ml of the milk in a small bowl and pour the gelatine on top. Stir to combine and set aside.
Place the remaining milk in a saucepan, add cream, lime zest and vanilla pod.
Heat gently until it starts to simmer.
Add the sugar, stir to dissolve.
Add the gelatine mixture and stir constantly to dissolve the gelatine completely.

Pour into your favourite mould and chill in the refrigerator for at least 2 hours or until well set.
Either top with fruit in container or unmould by gently running a small knife around the edge of the custard and upending onto individual serving plates.

Serve with berries or tropical fruit.

My favourite

Mamma Marmalade