Try something sweet this Easter. Try our yummy dessert recipe.
|15 ml||Sheridans gelatine|
|30 ml||water — cold|
|250 ml||cream — pouring|
|8 ml||vanilla — extract|
|5 ml||vanilla — essence|
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.