Vanilla panna cotta with caramelised pineapple carpaccio

A tasty dessert from MasterChef Ireland.


  • 250 ml double cream
  • 80 g sugar
  • 2 leaves of gelatine
  • 1 vanilla pod
  • pineapple


  1. Split vanilla pod in half length ways. Put together with cream and sugar. Cook over medium heat. Reduce by half.
  2. Soak gelatine leaves in cold milk. Set aside.
  3. Pour reduced cream into ramekin. Leave to set in the fridge.
  4. Slice pineapple thinly with sugar. Use blow torch to caramelise sugar.
  5. Arrange pineapple on plate and serve with panna cotta.


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