Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Panna Cotta Recipe

 Panna Cotta Photo : Ja ckie Cameron

Panna Cotta
Photo : Jackie Cameron

Panna Cotta Recipe

Yields: 11 (conical mould)

Ingredients :

1 l Long Life Cream

1 Vanilla Pod

30 g Sugar

6 sheets of Gelatine or 12 g or 18 ml powdered Gelatine

Method :

1) Slice the vanilla bean in half. With the back of your knife scrape out all the seeds and set aside

2) Bring to the boil the cream, sugar and split vanilla bean and seeds

3a) Fill a large bowl with cold water. Place gelatine sheets into the water and allow to sponge. When the sheets are soft squeeze all excess water out. Then add to warm cream mixture. Strain and set aside

3b) Put 30ml of cold water into a teacup. Sprinkle with gelatine powder and allow to sponge for 5 minutes. Put a small saucepan of water on the heat (Bain Marie style) and place teacup in the centre and with a teaspoon stir the gelatine and water mixture until all the gelatine is dissolved; otherwise, jelly babies may form in your end product. Once dissolved add to warm cream mixture. Strain and set aside

4) Grease the conical moulds with Spray n Cook and fill with the cream mixture

5) Cover and place in the fridge overnight to set

6) Take the panna cotta out of the fridge and de-mould and place on a plate with your choice of compliment.

Jackie Cameron
Head Chef
Hartford House