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Panna cotta with summer berries

Panna cotta with summer berries

PT30M

1
Place a pan over a medium heat. Bring the cream, milk, sugar and vanilla pods 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 mixed in
  • 3 gelatine leaves
3
Pass the mixture through a sieve and leave to cool - if you are able to cool over a bowl of crushed ice, this will help to keep the vanilla seeds from sinking to the bottom
4
Ladle the cooled mixture ramekins and transfer to the refrigerator until set
5
To unmould, dip the ramekins into hot water for a few seconds then turn out onto plates. Serve with the berries and drizzle a little Grand Marnier around the panna cottas
  • 1 handful of strawberries
  • 1 handful of blueberries
  • 1 handful of raspberries
  • 1 handful of blackberries
  • 6 tsp Grand Marnier

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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