Panna Cotta appears quite a sophisticated dessert, but truly it’s simplicity is unmatched. This is an easy dessert to prep before you have friends coming round for dinner, as it can sit ready to go in your fridge. I am sharing a recipe for only 2 panna cotta. However, you can easily double, triple, or even quadruple the recipe if you need to serve more.
Panna Cotta with Red Berries
Difficulty: SimpleServings
2
servingsHands on Time
10
minutesIngredients
- For the Panna Cotta
1 sheet of leaf gelatine (any grade)
100ml milk
10g sugar
100ml double/heavy cream
1 teaspoon vanilla bean paste
- For the berries
175g frozen berries
30g sugar
1/2tsp cornflour
Directions
- Make the Panna Cotta
- Soak the gelatine in cold water for at least 5 minutes
- Heat the milk and sugar in a pan until steaming then take it off the heat.
- Squeeze out the excess water from the gelatine and stir this into the hot milk until it has melted.
- Stir the cream and vanilla into the milk mixture.
- Pour the mixture into 2 moulds or small serving bowls. Chill for at least 4 hours until the panna cottas have set with a good wobble.
- If turning out, dip the outside of the moulds into warm water for 2-3 seconds before inverting onto your serving plate.
- Make the berries
- Add 125g of the berries into a pan with the sugar and bring to a simmer for 2-3 minutes.
- Take some of the liquid from the pan and stir this into the cornflour to make a paste. Pour this back into the pan and cook it out whilst stirring for a minute. The mixture will thicken.
- Leave the berries to cool to room temperature before stirring through the remaining 50g of frozen berries and storing in the fridge.
- Serve the berry compote alongside the panna cottas.
