We all crave for some dessert from time to time; just how life works. Leave it to Le Meridien’s highly skilled junior sous chefs, Ricardo Costa and Monoranjan Sarkar to meet your cravings by sharing their recipe for the perfect Vanilla Panna Cotta.
Vanilla Panna Cotta
For 10 portions
1000 gm whipping cream
1000 gm liquid milk
600 gm sugar
12 gm gelatine powder
10 gm vanilla bean
500 gm raspberry
300 gm fresh strawberry
Preparation
Heat and occasionally stir the cream, vanilla extract and vanilla bean in a saucepan over medium heat until milk bubbles form at the sides of the pan. Dissolve the gelatine in 3 tablespoons of hot tap water in a small bowl. Stir until the gelatin completely dissolves. Stir the sugar into the hot cream and add gelatine and cream mixture. Whisk until the sugar dissolves then whisk in the milk and stir again. Pour into the ramekins. Refrigerate the pannacotta for at least 4 hours until it sets.
For the berry sauce
In a medium saucepot set over medium heat, add the berries, sugar, lemon juice, and zest. Bring to a boil and cook until the berries burst and the liquid starts to thicken. Strain the mixture through a fine-mesh sieve. Cool in refrigerator until it is ready to serve.