Ingredients
Vanilla bean panna cotta
- 80 g raw sugar
- 500 g Milk
- 1/2 vanilla bean, seeds scraped
- 1 1/4 tablespoon gelatine
- 250 g cream
Raspberry rosewater coulis
- 50 g raw sugar
- 250 g raspberries
- 1 tablespoon Rose Water
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. To make the panna cottas, place sugar in TM bowl, mill for 30 seconds, speed 9.
2. Add 400g milk and vanilla seeds, heat for 3 minutes, 70°C, speed 2.
3.Meanwhile, place 100g milk and gelatine in a small cup or bowl and stir to combine. Set aside.
4. Add gelatine mixture, mix for 30 seconds, 70°C, speed 3.
5. Add cream, mix for 10 seconds, speed 3. Carefully pour cream mixture into cups, jars or moulds to set. Cover with cling film and refrigerate until set (approx. 4 hours).
6. To make the coulis, place sugar in TM bowl, mill for 10 seconds, speed 9.
7. Add raspberries, cook for 5 minutes, 90°C, speed 2.
8. Add rosewater, puree for 5 seconds, speed 5. Refrigerate until cool.
Pour coulis on top of set panna cotta and top with Persian fairy floss and dried rose petals.
Gluten free
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Never fails...... I've made this multiple times and so long as you follow the recipe correctly it works every time. Thanks for a easy panna cotta recipe.
Delicious and has worked every time. As long as you follow the ingredient list accurately you won't be disappointed.
Both comments about this being thin have misread the instructions, it is tablespoons of gelatine not teaspoons!
Thank you for the recipe! This has become a regular dessert in our household.
I juz realise that the recipe calls for 1 1/4 tbsp. I made a mistake reading it as tsp. I have subsequently trued this recipe again and 1.5tbsp will result in perfect panna cotta.
I tried this twice. First time it was too thinm i then tried using 2tsp gelatine powdee and it was still thin. Any suggestion?
I have made this twice now and both times it is too thin. I suggest increasing the gelatine ammount to 1.5 tsp perhaps.
Absolutely delicious! Added some rose flavoured persian fairy floss and OMG - What a winner!
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