For the Pana Cotta
- 2 1/4 tsp powdered gelatin
- 45ml cold water
- 500ml pouring cream
- 50g caster sugar
- 2 tsp of good quality vanilla extract
For the fillo base
- 8 sheets of Antoniou Fillo Pastry
- 50g butter, melted
- 100g caster sugar
Fresh berries or pomegranate tendrils for garnish
Combine the gelatine and water in a bowl and set aside.
Lightly oil 6 x 125ml ramekins and set aside.
Combine the cream, sugar and vanilla in a saucepan over a medium heat and whisk until the sugar is dissolved and the cream is warmed through (approx. 5 mins). Whisk through the gelatine mixture ensuring it is fully dissolved and incorporated.
Pour the cream mixture into the ramekins and once cooled place in the fridge for a minimum of 6 hours.
Preheat your oven to 190 deg C and line a baking tray with baking paper.
Lay a sheet of fillo on a clean bench, the longer side facing you and brush liberally with butter. Sprinkle over 2 tsp of the sugar and repeat with the remaining fillo and sugar until you have a stack of eight sheets. Fold the fillo stack in half - this should measure 21cms x 27cms and place in the fridge for ten minutes to allow the buyer to solidify.
Using an 8cm cookie cutter cut out 6 circles and bake for 12 mis. until golden. Allow the discs to cool before using.
To form the dessert, place the ramekin under hot water for 5 seconds and then run the tip of the knife on the edge to unload the pan cotta. Gently place the pan cotta on the fillo disc and serve immediately garnished with fresh berries or pomegranate.