As soon as I saw the banoffee milk from Lewis Road Creamery hit the shelves, I knew I wanted to make pannacotta with it. I’ve always associated the jiggly and creamy pannacotta with high-end dining but it’s super easy to make at home. The banoffee flavour gives this pannacotta an extra fancy edge.
Unintentionally, mine turned out somewhat aesthetically two-toned because my vanilla extract sunk to the bottom. Let me know how yours go!
- 300 ml cream
- 300 ml banoffee milk
- 7 g gelatin powder
- 50 g sugar
- 1 tsp vanilla extract
- Spray ramekins with cooking spray and wipe off the excess
- Pour milk into a saucepan and sprinkle gelatin evenly on top. Soften for 5 minutes
- Warm the milk over low heat and stir frequently. It shouldn't boil or simmer, just hot enough for the gelatin to dissolve
- Dissolve the sugar in the milk
- Remove from heat and stir in the cream and vanilla extract
- Pour into moulds and refrigerate overnight
- To unmould, fill a bowl with hot water and dip the ramekins in the bowl for a few seconds to release
- Tip upside down onto a plate and enjoy!