7 gelatine leaves

675ml double cream

240g caster sugar

1 vanilla pod, split, seeds scraped

225ml whole milk

110ml buttermilk


Place the gelatine leaves in cold water for a few minutes.

Gently heat the double cream with the sugar, vanilla pod and seeds until it just comes to a boil and then remove from the heat.

Remove the gelatine leaves from the water and add them to the pan, stirring until melted. Strain the mixture into a bowl and stir in the milk and buttermilk.

Put the bowl of cream mixture in a deep roasting tin filled with ice cubes and water, so the water comes halfway up the bowl. Using a spatula, stir the mixture as it cools and thickens.

When the mixture is thickened, pour it into a greased jelly mould and chill for 5 hours.

Turn out the pannacotta, dip the mould briefly in very hot water, then invert onto a plate. Remove the mould, then chill the pannacotta for 15 minutes. 

Products Used 

Master Class Non-Stick Heavy Duty 16cm Saucepan 
Home Made Traditional Stoneware 24cm Mixing Bowl 
Master Class Non-Stick Roasting Pan with Pouring Lip 
Colourworks Silicone Spoon Spatula 
Home Made Individual Glass Jelly Mould