As much as I’m still pissed off with Ramsay, had to put it in the title, cause I used his recipe. Simple recipe from Good Food, none of the ” reduced fat yoghurt” nonsense, just 300ml of double cream, 75 ml whole milk, 100g of sugar- a bit less I think, Florek reckons it’s just as sweet as it should be and- gelatine. If leaves, about 1,5 leaf, if sachettes, I dissolved one and used half of it. Consistency was perfect.<\/p>\n
Gelatine dissolves first, left to await its turn, cream, milk, sugar with a good spoon of vanilla paste slowly brought to simmer. When cooled a little, I added gelatine and poured it all into my cool, new silicone thingies that are meant for baking muffins, but I want them for panna cotta.<\/p>\n
It took them about 3 hours to set in the fridge.<\/p>\n
The compote- Oluta happened to have\u00a0 a bag of frozen raspberries in the fridge, so she chucked it in the pan with a bit of water and honey and simmered for 10 minutes. That simple. That beautiful.<\/p>\n
As much as I’m still pissed off with Ramsay, had to put it in the title, cause I used his recipe. Simple recipe from Good Food, none of the ” reduced fat yoghurt” nonsense, just 300ml of double cream, 75 ml whole milk, 100g of sugar- a bit less I think, Florek reckons it’s just … Continue reading My first ever panna cotta from scratch- DONE.<\/span> ![\"\"](\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2011\/01\/DSC_1654.jpg\")
<\/a><\/p>","protected":false},"excerpt":{"rendered":"