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Vanilla Panna Cotta with a Milk Crumb and Berries


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4

Ingredients

10 portion(s)

Vanilla Panna Cotta

  • 20 grams powdered gelatin, or 8 gold strength gelatin leaves
  • 800 grams thickened cream
  • 300 grams Milk
  • 190 grams white sugar
  • 1 vanilla bean (quite dry is best), or 2 teaspoons vanilla paste

Milk Crumb

  • 90 grams Butter
  • 75 grams sugar
  • 70 grams plain flour
  • 70 grams milk powder
  • 20 grams cornflour
  • 3/4 teaspoon Sea salt, fine

Macerated Berries

  • 1 portion blueberries, frozen are fine
  • 1 portion Fresh strawberries, chopped
  • caster sugar, to taste
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Recipe's preparation

    Vanilla Panna Cotta
  1. If you’re using leaf gelatin, soak the gelatin as per the packet’s instructions.  If you’re using powdered gelatin, stir it through 300g of milk and set aside.

    Place sugar and vanilla bean into the bowl and blitz for 10 seconds on speed 9.  If you are using vanilla paste, add later when you add the gelatin.

    Add cream and cook for 10 minutes/100c/speed 2.  You want the cream to be almost simmering.

    Add vanilla bean paste (if using), milk, and gelatin.  Mix for 3 minutes/70c/speed 4.

    Transfer mixture into a pouring jug and rest for 10 minutes.

    Pour into 10 x 125ml dariole moulds or small glasses.

    This is best made the day before so the panna cotta can set.

    Refrigerate overnight.

  2. Milk Crumb
  3. Add butter to bowl and cook 3 minutes/60c/speed 1.

    Add remaining ingredients and mix for 10 seconds/speed 4.  You may have to push the mix back into the blades.  You’re after a crumb texture.

    Place crumbs onto a baking sheet and bake for 30 minutes at 150c.  Stir the mix every 10 minutes so that the crumbs turn a light golden colour.  Cool and store in an airtight container in the fridge.

  4. Macerated Berries
  5. Sprinkle sugar over berries and let sit in the fridge for a few hours.  The sugar releases the berries’ juices.  You could also add vanilla or basil to this mix.

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Accessories you need

11

Tip

The beauty of this dish is that it serves a lot of people with minimum fuss.  Make this dessert the night before and then serve either in the glass or unmould on plates.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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  • This was really yummy but I found it had too much...

    Submitted by Hello2jen on 10. February 2018 - 01:44.

    This was really yummy but I found it had too much gelatin in it and was too firm. Try half quantity next time. The crumb was beautiful but only needed 20 mins in my oven.

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  • Great Base recipe to add to your favourites....

    Submitted by Jsmith978 on 29. October 2017 - 21:09.

    Great Base recipe to add to your favourites.

    I used 8 sheets of the gelatin leaf available at coles/woollies (mcienzie brand, purple and white packet) was set perfectly.

    I also added 1.5tbsp of rosewater and it turned out beautiful. Topped with some Persian fairy plots and edible blooms 💗💗💗

    Five star reviews.

    #doyoueventhermo? 

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  • I love this recipe thank you

    Submitted by Megan85- on 15. August 2017 - 10:08.

    I love this recipe thank you

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  • kenwood: I let the panna cotta mix cool before...

    Submitted by Megan85- on 15. August 2017 - 10:04.

    kenwood: I let the panna cotta mix cool before putting it in the fridge stirring it while cooling otherwise I find it separates it has happened to me when I'm in a hurry and don't let it rest and cool.

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  • I followed this recipe exactly and was perfect So...

    Submitted by Iwillnotnamemythermomix on 10. May 2017 - 22:58.

    I followed this recipe exactly, and was perfect! So delicious and very happy with the end result.

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  • I had trouble with this recipe separating upon...

    Submitted by Misjoy on 22. April 2017 - 15:35.

    I had trouble with this recipe separating upon setting. I discovered that gelatine does not like temperatures above 55degrees. I used less gelatine and watched the temp and enjoyed perfect desserts 😃👍🏻

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  • I have made this 3 times the first time was just...

    Submitted by kenwood on 31. January 2017 - 18:27.

    I have made this 3 times the first time was just perfe t and a big hit the other 2 times it seperated so i had likr two layers. Each time i made it the same .can someone please explain why this has happened ,what am i doing wrong.

    The flavour is still there but I'm not happy with the apperance.I would appreciate your advice. Thanks

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  • I done this recipe as my first ever attempt at a...

    Submitted by mellie86 on 22. December 2016 - 11:54.

    I done this recipe as my first ever attempt at a Panna Cotta, so far it is setting just nicely in the fridge. I did the same as others suggested and just used a little less gelatin. I used about 15g powdered gelatin as it should be soft, but set with a little wobble apparently. looking forward to having this christmas eve!

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  • This is an awesome tasting,

    Submitted by tonynch on 7. November 2016 - 16:57.

    This is an awesome tasting, quick and easy recipe. I served it with tart poached rhubarb. Was a hit with guests!  I made a second batch the next day and altered ratios slightly after reading other comments: used only 10g gelatin powder (came out nice and wobbly!), 600g thickened cream + 200g whipping cream (all I had left in fridge) and only 170g white sugar. Sensaysh !!  Thanks Justine77777

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  • Great recipe, a  fave.  Use 6

    Submitted by Donna53 on 4. August 2016 - 20:23.

    Great recipe, a  fave.  Use 6 sheets titanium leaf gelatine in place of 8 sheets gold leaf. 

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  • Great recipe, thanks for

    Submitted by julicious on 22. February 2016 - 12:11.

    Great recipe, thanks for sharing.  The only thing is next time I will reduce the amount of gelatine as they set a little too hard and not quite wobbly like they should be.  I also think you are better off using teaspoon to measure gelatine as the scales aren't quite accurate enough (5g increments is a lot for gelatine) and can easily put too much.  I used 4tsp but next time I'm going to try 3tsp. 

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  • Those milk crumbs are

    Submitted by Saras Kitchen Addiction on 30. January 2016 - 12:35.

    Those milk crumbs are amazing! 

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  • Mine didnt set =( I must not

    Submitted by ash.bain on 19. August 2015 - 16:13.

    Mine didnt set =( I must not have used enough gelatine. Was very easy to make though!

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  • Made these without the milk

    Submitted by bethinherbubble on 2. August 2015 - 11:49.

    Made these without the milk crumb in little shot glasses for a Baby Shower High Tea topped with frozen berries - yum! So many compliments. Plus something the Gluten Free people could enjoy!

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  • I only made the milk crumb as

    Submitted by Kelstar77 on 17. June 2015 - 18:50.

    I only made the milk crumb as I used a different recipe for the panna cotta but the crumb was a huge hit when I served panna cotta for a family dinner dessert last week. It definitely is a great element to add. Thanks for sharing tmrc_emoticons.-)

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  • Great recipe, and certainly

    Submitted by SallyPoulton on 25. May 2015 - 21:05.

    Great recipe, and certainly on the list for my next dinner party. The milk crumb is great too!Like others, I reduced the powdered gelatin to about 10g which resulted in firm but still wobbly panna cotta!

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  • Beautiful, easy recipe

    Submitted by Amanda Cook on 18. May 2015 - 06:54.

    Beautiful, easy recipe

    Amanda Cook, Passionate Consultant Kew, Vic


     

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  • First panna cotta i made in

    Submitted by pagona27 on 14. April 2015 - 18:49.

    First panna cotta i made in the thermomix.. on the second day i had it. so easy and beautiful!

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  • Very nice dessert. The milk

    Submitted by JodieTamblyn on 12. February 2015 - 21:36.

    Very nice dessert. The milk crumb was a beautiful addition. 

    I reduced the powdered gelatin as others suggested. Personally I think 20g is too much. 10g was firm but still wobbly, was almost perfect. For me, 7-8g would be perfect but hard to measure that in the thermie!

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  • Super easy to make & oh so

    Submitted by mel_b on 26. December 2014 - 16:15.

    Super easy to make & oh so tasty! Only made the panna cotta part of the recipe for a Christmas lunch dessert. It was served in 50mL glasses with cherry (& it's stem) on top & a mini candy cane hanging on glass. The flavour was a lovely strong vanilla (using a bean) & quite rich so the smaller serving worked well. Used whipping/pouring cream & powdered gelatin. Was stiffer than expected so wonder if I added too much gelatin when the TM scale did not adjust the reading accurately when adding small amounts. Thank you for sharing your recipe - I will make this again! 

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  • I used Titanium leaves

    Submitted by Tootnox on 14. December 2014 - 17:22.

    I used Titanium leaves instead of Gold gelatine. The panna cotta set way to stiff. Edible but I really wanted that soft jelly consistency. I will redo using 1 gelatine leaf per 250ml of liquid and see how that goes.

     

    Mum of a Coeliac Boy

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  • Yummy easy recipe!

    Submitted by Theoni2k on 12. July 2014 - 10:15.

    Yummy easy recipe!

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  • Lovely flavours in this panna

    Submitted by Maida on 1. July 2014 - 13:43.

    Lovely flavours in this panna cotta. I'm not sure if I put too much gelatine in as my Thermomix for some reason did not weigh properly. Next time I will use less gelatine as the panna cotta was too stiff. I also think you need to stir the gelatine quite a bit to try to dissolve it into the milk otherwise it could settle to the bottom. 

    I made this this again as I decided I couldn't serve the earlier one to my guests. I made a half quantity with 70 g sugar and two level teaspoons gelatine. I put in in a glass with macerated strawberries on top. It was to die for!! The panna cotta was soft and creamy and delicious. tmrc_emoticons.-)

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  • It's the 3rd time I've made

    Submitted by Ammosa on 24. May 2014 - 13:12.

    It's the 3rd time I've made this. And while it's super delicious each of my moulds sets with a 1-2cm layer of gelatine at the bottom. What am I doing wrong? 

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  • I'm really glad!  It's so

    Submitted by Justine77777 on 14. May 2014 - 17:35.

    I'm really glad!  It's so easy to make for crowds. tmrc_emoticons.)

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  • Oh I'm so glad you enjoyed

    Submitted by Justine77777 on 14. May 2014 - 17:34.

    Oh I'm so glad you enjoyed it! tmrc_emoticons.D

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  • Hi Sushi Muma!  I can't see

    Submitted by Justine77777 on 14. May 2014 - 17:33.

    Hi Sushi Muma!  I can't see any reason why not!  You could also add a dash of commercial vanilla essence.  Happy cooking! tmrc_emoticons.)

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  • Question!! can you use

    Submitted by Sushi muma on 3. May 2014 - 12:51.

    Question!! can you use vanilla sugar instead of a bean? I found the bean didn't break down enough. Was still very delicious and def be making again!

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  • This recipe is fantastic! One

    Submitted by princesslynley on 17. January 2014 - 18:22.

    This recipe is fantastic! One of my favourites! Thanks so much for sharing.  tmrc_emoticons.D

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  • This is amazing!! Made it

    Submitted by lyndtuc on 26. November 2013 - 14:53.

    This is amazing!! Made it yesterday morning.. This will be my go to dessert now Love

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  • A great recipe to make the

    Submitted by Amy Pryke on 20. April 2013 - 11:51.

    A great recipe to make the night before and simplt serve up the next day.  I just served it with some fresh berries and it was enjoyed by everyone! I also had no cornflour for the milk crumb and it still turned out really nice.  Will definitely make this again.

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  • This sounds like what I was

    Submitted by Scottie on 21. December 2012 - 06:46.

    This sounds like what I was looking for when browsing to make an extra christmas dessert! Will give it a go.

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  • Thanks so much for this

    Submitted by Debjane on 16. December 2012 - 16:37.

    Thanks so much for this recipe. It was a huge hit.

    Have had Thermie for 3 weeks and had visitors for lunch today and everything was made in Thermie (apart from the salad and bbq salmon). The only noises over dessert was sighs of happiness and requests for seconds  tmrc_emoticons.). I know this will be a firm favourite in this house.

     

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