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Panna cotta with summer berries

Panna cotta with summer berries

PT30M

PT

1
To begin, place the cream, milk, sugar and vanilla pods in a pan and bring to the boil
  • 550ml of double cream
  • 275ml of milk
  • 2 vanilla pods
  • 30g of caster sugar
2
Once boiling, remove from the heat and add the soaked gelatine. Stir until completely dissolved
  • 3 gelatine leaves
3
Pass the mixture through a sieve and leave to cool – if you are able, cool over a bowl of crushed ice as this will help to prevent the vanilla seeds sinking to the bottom
4
Remove the vanilla pods and ladle the cooled mixture into ramekins. Transfer to the refrigerator to set for 4–6 hours
5
At least 5 minutes before serving, place the berries in a bowl with the Grand Marnier and set aside to macerate
  • 6 tsp Grand Marnier
  • 1 handful of strawberries, halved
  • 1 handful of blueberries
  • 1 handful of raspberries
  • 1 handful of blackberries
6
To unmould, dip the ramekins in hot water for a few seconds then turn out onto plates. Serve with the berries and drizzle over the juices from the bowl they were macerating in

Ingredients

Metric

Imperial

Panna cotta

  • 550ml of double cream
  • 275ml of milk
  • 30g of caster sugar
  • 2 vanilla pods, halved lengthways
  • 3 gelatine leaves, soaked in cold water

To plate

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