Panacotta – a delicious recipe with vanilla pods, gelatine, cold milk, icing sugar, lemon liqueuer, orange rind. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pour 850ml (1 1/2pints) of the cream into a saucepan and add the vanilla pods and orange rinds. Bring to the boil and once boiling, reduce the heat and simmer until reduced by 1/3. Take out the rinds and pods and scrape the inside of the pods into the cream.
2
Meanwhile, soak the gelatine leaves in the milk until soft. Remove the gelatine. Heat the milk until boiling, then return the gelatine to it and stir until completely dissolved. Pour the gelatine mix into the hot cream, stir and let cool.
3
Whip the remaining cream with the icing sugar and fold into the cooled cooked cream. Add the lemon liqueuer, and pour into a bowl or individual glasses or dishes (perhaps with the liqueuer at the bottom). Place in the fridge and leave to set for approx. 1 hour.
4
To serve, scoop into serving dishes or into the individual dishes.
494
kcal
Calories
19
g
Fat
50
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 pints double cream 40fl oz, 2 vanilla pods split lengthways, 4 gelatine leaves, 5/8 cup cold milk 1/4 pint, and more.
Yes, Panacotta falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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