panna cotta with berries

Vanilla panna cotta with homemade berry compote

Recipe from: 12 December 2012
Preparation time: 10 min
Cooking time: 10 min
 
A luscious and beautiful creamy Italian dessert.
 
 
 

Ingredients

 
  • 6
    gelatine leaves
  • 500
    ml
    milk
  • 500
    ml
    cream
  • 2
    vanilla pods, split lengthways - seeds scraped out
  • 60
    ml
    castor sugar
  • Berry compote:
  • 500
    ml
    frozen berries
  • 100
    ml
    water
  • 100
    ml
    sugar
  • 5
    ml
    corn flour
  • 30
    ml
    Kirsch
Servings: Change Serving
 
 

Method

 
For the panna cotta, soak the gelatine leaves in a little cold water until soft.

Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.

Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.

Divide the mixture among 8 - 10 ramekins and leave to cool. Place into the fridge for at least 1 hour, until set.

To serve, turn each panna cotta out(by heating the sides of the ramekins slightly) onto a serving plate or leave in ramekins(if they are attractive)  with berry compote and fresh mint.
 

Reprinted with permission of Bits of Carey. To see more recipes, click here.


 

Read more on: boil  |  italian  |  recipe  |  dessert  |  dairy  |  classic
 

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Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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