Panna dating club yourdatingplan com

2 gelatine leaves, cut into broad strips3 tbsp boiling water450g natural Greek yoghurt75g white caster sugar1 tsp vanilla paste4 tbsp kirsch or fruit vodka100g seedless black or red grapes, halved♥ Place the gelatine strips in a medium bowl, cover with cold water, soak for 5 minutes, then drain.

Pour the boiling water over the gelatine and stir to dissolve.♥ Put the yoghurt and sugar in a small pan and gently heat until the sugar dissolves, stirring constantly and taking care not to boil, then remove from the heat and stir in the vanilla paste.♥ Blend 3 tablespoons of the yoghurt into the gelatine, one at a time, and then stir this back in with the rest of the yoghurt.♥ Divide the mixture among four 150ml ramekins or other pretty nonstick moulds equivalent in size.

When the cream is so good, I think a panna cotta needs nothing but the gelatine, a little sugar and perhaps a hint of vanilla.

I'll sometimes change the spice, adding, perhaps, a little cinnamon instead of vanilla, depending on what was served for the rest of the meal.

We have the best cream on the planet in this country.

So a simple dish of sweetened, just-set cream is at its best right here at home.

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The liquorice powder will form black globules initially, but they will eventually all dissolve. Add the rest of the cream and bring back to the boil. Soak the gelatine leaves in a bowl of cold water for five minutes. Pick the gelatine out of the bowl, squeeze out all the water and then add to the cream mixture. - Liquorice powder can be bought at good food markets, health food shops, Asian shops (where it is often sold as Jethimadh powder) and online.

Makes: 6 03 Immediately squeeze any excess water out of the gelatine, add the leaves to the hot liquid and whisk to dissolve.

04 Stir in the cream, then the amaretto, then divide the mixture between 6 panna cotta moulds or sturdy glasses and leave in the…

This is my non-dairy coconutty take on a classic Italian dessert that I simply love.

Panna Cotta has always been a favourite dessert of mine, ever since I fell in love with it during a trip to Italy in my early twenties.

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