Vanilla Panna Cotta: 10-Min Recipe

Silky and seductive, Chef Ranjan Rajani’s Vanilla Panna Cotta is pure dessert elegance. It takes about 10 minutes to put together but needs time to infuse flavours and for refrigeration before serving.

Ingredients

• 500 ml heavy cream
• 60 gm castor sugar (a kind of finer sugar manufactured by top baking brands)
• 1 vanilla pod
• 8 gm gelatine (vegetarians can replace with agar-agar -- please see the note on the last slide) 

Ingredients, continued

For the mango agar

• 250 ml mango puree
• 30 gm castor sugar
• 2 gm agar-agar

Method

• Bloom the gelatine in ice cold water.

Method, continued

• Bring the cream, sugar and vanilla pod to boil in a saucepan over low heat.
• Let it sit for few hours to infuse.
  Then bring it to boil again, add the gelatine, strain
  Keep aside to cool.

Method, continued

• Pour the mixture into a bowl and refrigerate to set.
• When it has set, scoop out the centre and keep vacant for the mango agar.

Method, continued

For the mango agar:

• Bring all the ingredients for the agar to boil in a small saucepan.
  Pour the mixture into the mould and allow it to set and cool.

Tips
Vegetarians can use a gelatine substitute like agar-agar. Each gm or tsp of gelatine can be substituted for an equivalent amount of agar-agar -- substitution is in a 1:1 ratio.