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Panna cotta with blackberry compote


Panna cota with blackberry compote (PHOTO: MOVE!)

Ingredients 10
Servings 8
Time 5 hours

Ingredients

  • 15
    ml
    gelatin
  • 30
    ml
    cold water
  • 500
    ml
    heavy cream
  • 250
    ml
    pouring cream
  • 70
    g
    sugar
  • 8
    ml
    vanilla extract
  • 65
    ml
    honey
  • 5
    ml
    vanilla essence
  • 45
    ml
    water
  • 250
    g
    black berries
 

Method

 

In a small bowl, sprinkle gelatin over cold water and let it stand for about 1 minute to soften.

 Place bowl of gelatin in a bigger bowl with hot water until gelatin is dissolved.

In a large saucepan bring both creams and sugar just to a boil, stirring constantly.

Remove saucepan from heat and slowly stir in gelatin mixture and vanilla.

Divide cream mixture among eight ½ cup ramekins and cool to room temperature.

Chill ramekins, covered, at least 4 hours or overnight.

Dip ramekins, 1 at a time, into a bowl of hot water for 3 seconds.

Run a thin knife around edge of each ramekin and invert ramekins onto centre of 4 small plates.

Spoon blackberry compote over panna cota.

For the blackberry compote; in a small saucepan, bring honey, vanilla and water to a simmer over medium; stir until honey dissolves, for about 1 minute.

Add blackberries.

 

 

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