- Serves: 8
- Cook Time: 10 minutes
- Prep Time: 20 minutes plus chilling
- Effort: easy
- 15 sheets leaf gelatine, (about 4 sheets)
- cold water
- 450 ml single cream
- 225 ml milk
- 115 g caster sugar
- ½ tsp vanilla extract
- 2 punnets of mixed wild berries, such as raspberries, blackberries, red currants, blue berries
- 1-2 tbsp sugar
Tips and Suggestions
Any kind of berries can be used, depending on the season. You could even use frozen berries if there are no fresh ones available.
1. Soak the gelatine for 5 minutes in about 3 tablespoons of water or enough to just cover. Place in a small bowl standing in a saucepan of hot water. Add 3 more tablespoons of water and stir until thoroughly dissolved.
2. Combine the cream, sugar, milk and vanilla essence in a saucepan. Simmer over gentle heat until the sugar has dissolved but do not allow to boil.
3. Stir in the dissolved gelatine, whisking thoroughly.
4. Pour into a 1 litre mould and allow to cool. Once cold, leave in the fridge for 1-2 hours until set.
5. To prepare the berry sauce, place most of the berries in a saucepan, setting aside a few to decorate. Add a little sugar to taste. Bring to the boil, then remove from the heat.
6. Whiz the cooked berries in a food processor until thoroughly blended.
7. Turn out the panna cotta by running the tip of a knife round the edge. Pour over the berry sauce and garnish with fresh berries.
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