Vanilla panna cotta with homemade berry compote

8 servings Prep: 10 mins, Cooking: 10 mins
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A luscious and beautiful creamy Italian dessert.

By Food24 December 12 2012
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Ingredients (10)

6 Sheridans gelatine — leaves
500 ml milk
500 ml cream
2 vanilla — pod, split, seeds scraped
60 ml castor sugar
Berry compote:
500 ml mixed berries — frozen
100 ml water
100 ml sugar
5 ml cornflour — maizena
30 ml kirsch
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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.



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