Panna cotta with blackberry compote

8 servings Prep: 5 hrs
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Try something sweet this Easter. Try our yummy dessert recipe.

By Food24 April 18 2019
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Ingredients (10)

15 ml Sheridans gelatine
30 ml water — cold
500 ml cream
250 ml cream — pouring
70 g sugar
8 ml vanilla — extract
65 ml honey
5 ml vanilla — essence
45 ml water
250 g blackberries
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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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