CARLA-LEE’S PANNA COTTA
500 ml cream, or 250 ml milk and 250ml cream
4 tablespoons caster sugar
3 teaspoons gelatine
100bml hot water
1 large or 2 small vanilla pods
Place hot water in a small bowl, then sprinkle over the gelatine.
Stir until dissolved then set aside.
Pour cream (or cream and milk combo) into a heavy-based saucepan.
Add the caster sugar.
Split the vanilla pods then scrape out the seeds with the blade of a knife.
Add the seeds to the pan along with the pods.
Slowly bring the mixture to a gentle simmer.
Simmer for 1 minute, remove the pods then add dissolved gelatine.
Lightly grease 4 small moulds or cups with a mild vegetable oil (I use a paper towel).
Pour the hot mixture into a good pouring jug then divide between moulds.
If you don’t have moulds, use cups.
Refrigerate for at least 3 hours.
STRAWBERRY SAUCE:
1 punnet fresh raspberries
2 tablespoons caster sugar
Blitz the strawberries in the processor.
Place a sieve over a bowl.
Tip strawberry pulp into sieve and force out the juice by stirring with a spoon.
Discard seeds.
Place sauce in a jug then stir in sugar.
Refrigerate until serving.
Photo: Carla van der Merwe
