Fonterra Food Services
500ml Anchor Cooking Cream
500ml milk
100g sugar
1 vanilla pod
5 sheets gelatine (14g)
Anchor Culinary Cream
Pre-soak the gelatine in cold water. Bring Anchor Cooking Cream, milk, sugar and vanilla to simmer (do not boil) and let cool for 5 minutes, then add gelatine.
Stir mixture and fill into individual pudding moulds rinsed with cold water.
Keep the panna cotta in the refrigerator until set – ideally overnight. Unmould them carefully onto a plate, by quickly dipping them in hot water. Should this cause a problem, serve in a glass or alternative dish.
Tip :
Serve with fruit coulis and biscotti.
Variation :
Add flavour variants as desired.

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