Some desserts are loved by everyone, and the Italian panna cotta is one of them. Beautifully set, indulgent and universally a favourite, top these with a make ahead dessert sauce!
INGREDIENTS : Serves 4
50 ml milk, lukewarm
2 tsp gelatin
500 ml low-fat cream
1 tin condensed milk
½ vanilla bean, scraped
1 cup Strawberry Dessert Sauce
METHOD :
Sprinkle the gelatin over lukewarm milk and leave to stand for 5 minutes to soften.
Place the condensed milk, cream and scraped vanilla bean in a heavy bottom pan and whisk to blend. Simmer over low heat, stirring constantly, until it comes to a bare boil.
Take off heat and whisk the gelatin mixture in well. Strain and allow to cool to room temperature.
Pour into serving bowls.
Refrigerate for 4-6 hours (preferably overnight) until set.
Top with the Strawberry Dessert Sauce.
Serve chilled. These can be kept refrigerated for 2-3 days.
