Vanilla panna cotta with fresh fruit

A WORD FROM CHEF NORBERT NEYLON

This week’s recipe is really easy and can be made in advance and plated up at the last minute. It’s the Italian classic panna cotta. I have chosen to make a vanilla version but you can flavour the mixture with your favourite flavour.

You will need a small mould to hold approximately 150ml of liquid. If you don’t have a mould that size, some espresso cups might do the job.

INGREDIENTS

(Serves 6)

Three sheets of gelatine

300ml milk

600ml cream

100g caster sugar

One vanilla pod (split lengthways)

Or good quality vanilla extract, two teaspoons

METHOD

Place the gelatine leaves in cold water to soften.

In the meantime add the milk, cream, sugar and vanilla together in a pot a slowly heat (do not boil).

Once warm, add the softened gelatine and whisk until the gelatine is fully dissolved in the liquid

Pour the panna cotta mixture into the mould and refrigerate overnight. Once ready to serve, turn out onto the plate and serve with some fresh fruit. The touch of acidity in the fruit will complement the creaminess of the panna cotta. Enjoy!

ABOUT THE CHEF

Norbert Neylon is the chef proprietor of The Oak Room Restaurant in Cavan since 2001.

The Oak Room moved to a new purpose-built building in May of 2017 on Bridge Street in Cavan Town.

Norbert is currently the chairman of Created in Cavan, a network of food producers, farmers, cafés, restaurants and hotels in the Cavan region.

He is passionate about promoting local food and cooking with local ingredients.