VANILLA PANNA COTTA GF

With Elato Dark Chocolate Truffle Ice Cream

By Award-winning Chef, Teage Ezard

SERVES: 6

PREP & COOKING: 20-30 MINS

INGREDIENTS

PANNA COTTA

• 3 vanilla pods
• 350ml full cream milk
• 350ml thickened cream
• 70g white sugar
• 3 tsp gelatin powder

BISCUIT CRUMB

• 25g melted unsalted butter
• 35g biscuits, gluten-free or other
• 50g brown sugar
• ¼ tsp cinnamon
• ¼ tsp salt

TO SERVE

Elato Dark Chocolate Truffle

Ice Cream (V)

“Chocolate and vanilla are classic dessert flavours that reach out to everyone and seem to never age. This Italian-inspired dessert sees the chilled textures of the Panna Cotta and the creaminess of the ice cream combine perfectly together. This is a simple dessert that’s fast, inexpensive and easy to prepare that everyone would love.” – Chef Teage Ezard

METHOD

PANNA COTTA

1. Cut the vanilla pods in half lengthways, scrape the beans, reserve.
2. Heat the milk and cream, add the vanilla pods and seeds.
   Remove pods once infused.

3. Add the gelatine to a small heatproof bowl. Boil 50ml of water and pour over the gelatin, stir to dissolve.

4. Add the sugar and gelatin mix to the warmed infused milk and heat gently until everything dissolves.

5. Pour the mixture into 6 individual moulds and refrigerate until set.

BISCUIT CRUMB

1. Break the biscuits up into fine crumbs
2. Add the rest of the ingredients to a mixing bowl and mix well.
   Reserve.

TO SERVE

1. Carefully un-mould the Panna Cottas into six chilled dessert bowls.
2. Add the biscuit crumbs to the plate and serve with
   Elato Dark Chocolate Truffle Ice Cream.

3. Accompany this chilled dessert with a warm (not hot) drink, to enhance the taste, by warming up your mouth between spoons of ice cream and dessert.