Method
Soak gelatine leaves in cold water for 5min or till soft, drain well from water.
Add cream, milk, vanilla bean + seeds into a large saucepan and gently bring to boil, add sugar and stir to dissolve. When boiling add gelatine leaves and stir for 2 min till dissolved.
Remove mix from heat and add yogurt, blend till smooth and allow cooling.
Pour liquid into your favourite dessert bowl or mould, then place in the fridge for min 6hr or overnight for best result.
Add strawberries and sugar into a small sauce pan, once sugar is melted and mixed well with strawberries add limoncello and flame’ off the alcohol. Cook for 5min then blend into a smooth sauce.
To serve, turn bowl/mould upside down and carefully try to remove the pannacotta from its mould onto a serving plate/platter, crumble biscotti on top then garnish with fresh strawberries, mint icing sugar and drizzled with strawberries sauce.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Soak gelatine leaves in cold water for 5min or till soft, drain well from water.
Add cream, milk, vanilla bean + seeds into a large saucepan and gently bring to boil, add sugar and stir to dissolve. When boiling add gelatine leaves and stir for 2 min till dissolved.
Remove mix from heat and add yogurt, blend till smooth and allow cooling.
Pour liquid into your favourite dessert bowl or mould, then place in the fridge for min 6hr or overnight for best result.
Add strawberries and sugar into a small sauce pan, once sugar is melted and mixed well with strawberries add limoncello and flame’ off the alcohol. Cook for 5min then blend into a smooth sauce.
To serve, turn bowl/mould upside down and carefully try to remove the pannacotta from its mould onto a serving plate/platter, crumble biscotti on top then garnish with fresh strawberries, mint icing sugar and drizzled with strawberries sauce.
