Panna Cotta
The pure desert that looks astonishing: the white with a purple dash.
Ingredients
| 4 portions | 8 portions | |
|---|---|---|
| 500 ml (17fl oz) | 1000 ml |
cream |
| 1 Tbs |
2 Tbs |
sugar |
| 1 Tbs | 2 Tbs | Bourbon Vanilla |
| 3 leaves (6 g) | 6 leaves (12 g) | gelatine |
Preparation
Simmer the cream, vanilla and sugar for 5 min.
Soak the gelatine leaves in a small bowl of cold water for about 5 min.
Let the cream cool down a bit and whisk in the gelatine leaves (squeezed from the water).
Fill the liquid into small forms, let it cool out, then put them into the fridge for about 3-4 hours.
Serve
To serve, turn each panna cotta out onto a serving plate. Spoon over the berry sauce and garnish with a sprig of mint.
Fresh Berry Sauce
- 2 Tbs sugar
- 350g/12oz raspberries or berry mix
Blend berries with sugar (or honey) and pour decoratively around the panna cotta.
The berries can be fresh or deep frozen.
Extra: add a splash liqueur (Grand Marnier, cherry, Triple Sec etc) to the blend.
