Even after a big lunch or dinner, it’s impossible to say no to panna cotta. Its texture and flavour make it a versatile dessert and adaptable with any sauce. I prefer panna cotta with wild berry sauce so I can alternate sweetness and sourness at the same time. But there are no limits in the sauce you can use with it. If you have guests and you want to show off a bit, then panna cotta is the perfect choice to end your dinner.
- 500ml double cream
- 160g caster sugar
- 6 gelatine leaves
- 1 vanilla pod
Wild Berry Sauce
- 250g mixed berries
- 100g caster sugar
METHOD First of all, put the gelatine leaves in a container to soak with cold water for 10 minutes or until they get soft.
Split the vanilla lengthways, scrape the seeds out and add them in the pot with the double cream.
Stir the mixture and 2 half vanilla pod and the sugar. Put the pot on low heat and bring it to a simmer.
Remove the vanilla pot. Add the gelatine leaves but remove first the water in excess by squeezing them out.
Stir the mixture until the gelatine leaves melt and get an homogeneous mixture.
Pour the mixture in six to eight ramekins using a strainer. When the mixture cools down, put the ramekins in the fridge for at least 2 hours.
Before serving take them out the fridge for 5 minutes to avoid to break them.
To prepare the berry sauce, put 200g of berries, the caster sugar and 2 spoons of water in a little pot and cook until the berries melt and the mixture get the right density. Pour it over the panna cotta and use the remaining berries to garnish.