This pannacotta recipe is the perfect weekend treat for the current Indian summer climate. It’s light and incredibly refreshing – and, it’s really easy to make! From the Piedmonte region of Northern Italy, it needs to be refrigerated for at least 4 hours – so just make it before you start your day or the evening before you want to serve it. Vanilla bean is nicer, but you can also use a teaspoon of vanilla extract if you don’t have any on hand. Or, make it your own and infuse a totally different flavor into the milk – just don’t forget a glass of bubbly – it’s a dessert to celebrate.
Lemon and Vanilla Pannacotta (serves 6-8)
7 oz milk
8.5 oz heavy cream
¼ cup/ 55 g white sugar
peel from 1 lemon, cut into strips
½ vanilla bean
2 leaves of gelatine
- Put the gelatin in a bowl of cold water and let stand for 10 minutes (blume).
- Pour the milk into a sauce pan. Cut the vanilla bean in half – scrape the flecks of vanilla from the bean into the milk and bring it to a boil with the sugar and lemon peel. As soon as it begins to boil, remove the sauce pan from the heat and let it stand for 10 min to infuse the flavour.
- While it is infusing, whip the cream to stiff peaks – don’t overwhip or it will become butter.
- Remove the vanilla bean and lemon peel from the milk. Take out the ‘blumed’ gelatine and add to the milk mixture. Stir together, allowing the gelatine to dissolve. Set it aside for 15 minutes to cool down.
- Gently fold the whipped cream into the milk. Don’t worry if there are a few lumps, just give the whole mixture a quick whip to form a smooth consistency.
- Pour into individual glasses, cover with saran wrap and refrigerate for at least 4 hours.
- Unwrap the glasses, wash some fresh blueberries and throw a handful on top of the pannacotta. Pour a glass of bubbly and enjoy!