Preparation time
15min
Total time
15min
Portion
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Level
easy
Ingredients
Vanilla Pannacotta
- 600 g cream
- 250 g full cream milk
- 175 g caster sugar
- 10 g Vanilla Paste
- 4 gelatine leaves
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Put the gelatine leaves into a deep bowl and cover with cold water. Let them soak for 5-7 minutes.
- 2. Place the cream, milk, sugar and vanilla bean paste into the Thermo bowl.
Cook for 8 minutes, 80 degrees, Speed 3. - 3. Take the gelatine leaves out of the cold water and squeeze all the liquid out of them.
Place them into the Thermo bowl. Mix for 20 seconds, Speed 3.
Make sure that all the gelatine has dissolved. - 4. Pour the cream mixture into six dessert glasses.
Refrigerate for at least 8 hours or leave to set overnight.
Serve with berry coulis or fresh fruit.
Can be kept in fridge for up to 4 days.
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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.
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