Name: Panna cotta with blackberry compote
Prep time: 300 min
Total time: 300 min
Yield: 8 servings
Cuisine: Dairy
Ingredients: 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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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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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.