Panna cotta with summer fruits
Panna Cotta with Summer Fruits
Literally "cooked cream", this classic Italian dessert is the perfect foil for summer berries. Early recipes used fish bones, instead of gelatin - but luckily you can
now buy it from the supermarket!
Ingredients
- FOR THE PANNA COTTA:
- 300ml double cream
- 200ml full fat milk
- 60g caster sugar
- 1 vanilla pod, split and seeds removed
- 2 leaves gelatine
- FOR THE WARMED FRUITS:
- 100g blackberries
- 100g raspberries
- 100g blueberries
- 1tbsp honey
Instructions
1. Gently heat the cream, milk, sugar and vanilla (including the pods) in a pan until the sugar has melted. 2. After 30 minutes, soak the gelatine in a small bowl of
cold water until soft (3-4 minutes). 3. Remove the vanilla pods and re-warm the cream, squeeze any excess water from the gelatin and add to the warm mixture. Stir until fully dissolved.4. Pour the cream into serving glasses and refrigerate for
at least 4 hours to set. 5. Put the berries into a small pan, drizzle with
honey, and simmer very gently for 5-10 minutes, until the berries have released their juices but still have some structure. Remove from the
heat and allow to cool. Spoon the cooked berries over the panna cotta and
serve with a sprig of mint and a few fresh berries.
Details
Prep time: Cook time: Total time: Yield: 4 servings