Recipe by Elke Travers
This beloved Italian dessert translates to ‘cooked cream’ and with only four ingredients couldn’t be easier to make and serve. It will need to set for around four hours in the fridge, or, if you have a blast chiller, your silky panna cotta will be ready in only 80 minutes.
Serves 8
600ml cream
¼ cup caster sugar
1 vanilla pod, split and beans scrapped
2 sheets titanium gelatine sheets
Set the Smeg blast chiller to the pre-cooling for dessert function.
Combine cream and sugar with vanilla seeds and pod in a saucepan. Stir over low heat to warm through and dissolve the sugar.
Soak gelatine sheets in water until soft. Squeeze to remove excess water and add to warm cream mixture. Stir well and strain into a jug. Pour into lightly greased dariole moulds.
Placed on the blast chiller perforated tray and chill using the automatic program, approximately 1 hour 20 minutes.
Unmould onto serving plates and serve with berries.
Recipe made with the Smeg Dolce Stil Novo blast chiller.
