Jelly Tip Dessert (Part 1)

Jelly Tip Dessert Recipe (Part 1) Vanilla Bean Pannacotta

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  • Recipe difficulty: Hard
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  • Recipe course: Desserts

Recipe for Kenwood by Eugene Hamilton

Jelly Tip Dessert (Part 1): Vanilla Bean Pannacotta


  • 3 ½ leaves gelatine
  • Cold water to soak the gelatine
  • 600 ml cream
  • 150 ml milk
  • 1 vanilla bean split and deseeded
  • 150g sugar


  1. Place the gelatine sheets into cold water to soften
  2. Attach the flexi beater attachment
  3. Place the cream, milk, vanilla bean seeds & sugar into the mixing bowl
  4. Turn the temperature to 140°C and the stirring speed to 1
  5. Leave for 12 minutes, it will come to the boil in 8 minutes then leave it to simmer away for another 4 minutes. Turn off the heat but leave the mixer turning
  6. Squeeze the gelatine to remove the excess water, then add to the bowl. Strain the mixture through a sieve. Then pour the mixture between 8 dariole moulds
  7. Place into the fridge and preferably leave them over night
  8. When ready to serve turn the pannacotta out of the mould onto a plate and serve chocolate mousse & raspberry gel

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