Panna cotta with summer berries


Share recipe




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

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
Once boiling, remove from the heat and add the soaked gelatine. Stir until completely dissolved
  • 3 gelatine leaves
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
Remove the vanilla pods and ladle the cooled mixture into ramekins. Transfer to the refrigerator to set for 4–6 hours
At least 5 minutes before serving, place the berries in a bowl with the Grand Marnier and set aside to macerate
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
Share recipe