Panna Cotta is an Italian dessert made by simmering together cream, milk and sugar which is then mixed with gelatin before being left to cool and set. From the Northern Italian region of Piemonte, Panna Cotta is a deliciously creamy dessert and often served with wild berries, caramel, chocolate sauce or fruit coulis. We have opted for a refreshing soup of fruit berries.
Ingredients:
• 4gm leaf gelatine or one leaf
• 100ml whole milk
• 100ml double cream
• ½ each vanilla pods
• 24gm caster sugar
• 80gm raspberries, strawberries & blackberries
• 80ml cold water
• 44gm caster sugar
Method for Panna Cotta:
1. Soak the gelatine leaf in a little cold water until soft
2. Split the vanilla pod lengthways and scrape out the seeds.
3. Place the milk, cream sugar, vanilla pod and seeds into a pan and bring to a simmer
4. Remove the vanilla pod and discard
5. Squeeze the water out of the gelatine, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
6. Pour the mixture into small pudding moulds and leave to cool.
7. When cool, place into the fridge for at least 4 hours to set.
For the Fruit Soup:
1. Make the sugar syrup with the water and sugar by heating and reducing.
2. Whilst the syrup is still warm add the frozen berries and allow to chill.
3. Tip out the Panna Cotta’s and serve with the fruit soup.