So for a quick dessert after our Pizza Masterclass, Celina and I decided to bring Vanilla Panna Cotta and Vanilla Cupcakes respectively.

The original recipe was from Taste but I then changed it to suit what I had at home.

Vanilla Panna Cotta

Ingredients

(serves 6)

1 1/2 cups (375ml) cream
1 1/2 cups (375ml) milk
1 vanilla bean
1/2 cup (115g) caster sugar
2 1/2 tsp gelatine powder (I substituted with agar-agar powder)
Sliced strawberries and blueberries, to serve

Method

1. Place the cream and milk in a saucepan.
2. Use a small sharp knife to split the vanilla bean lengthways, then scrape the seeds from inside the bean.
3. Add the seeds and bean to the saucepan. Slowly bring to the boil over a medium heat. Remove from the heat and set aside for 10 minutes.
4. Discard bean from cream mixture.
5. Add sugar and return to a low heat. Cook, stirring, for 5 minutes, or until sugar dissolves.
6. Place 2 tbs of boiling water in a small heatproof bowl. Sprinkle over gelatine.
7. Bring a small saucepan of water to boil. Remove from heat. Sit the bowl of gelatine in the water and stir until dissolved. Cool slightly, then stir into the cream mixture.
8. Lightly oil 6 x 1/2 cup (125ml) dariole moulds or ramekins. Place on a tray and pour in cream mixture. Refrigerate for 4 hours.
9. To serve, break the seal by inserting a small knife between the panna cotta and the mould. Turn onto a serving plate and shake to release. Serve dish with fresh berries

Definitely no blueberries in this panna cotta but I did top it with a strawberry and strawberry preserves. Very very tasty, tho the texture wasn’t quite right yet. More experimentations needed!

And Celina’s vanilla cupcake was pleasing as always. Her baking skills are improving in leaps and bounds!