Preparation: 15 minutes | Cooking: 10 minutes
Ingredients:
Method:
Panna Cotta
Mixed Berry Sauce
Ingredients:
- 375 ml (1.5 cups) Milk
- 375 ml (1.5 cups) Thickened cream
- 80 g (1/3 cups) sugar
- 1 tsp Vanilla essence
- 2 tbsp Gelatine
- Mixed berries (frozen or fresh), to serve
- Crushed arrowroot biscuits, to serve
Method:
Panna Cotta
- Combine milk, cream, sugar and vanilla essence in a metal or heatproof bowl.
- Place metal/ heatproof bowl over a boiling pot of water (make sure the bowl does not touch the water).
- Stir ingredients in the bowl until combined. Remove from heat.
- Add gelatine and stir until dissolved. Strain liquid, then pour into any size ramekins or something similar (I used a glass cup). Refrigerate overnight.
- To serve use a small spatula or knife to loosen the panna cotta from the mould. Then stand the moulds in boiling water for 5 seconds.
- Place a plate on top of each mould, then turn over carefully so the plate is on the bottom. Tap the mould until the panna cotta is out of the mould. Remove the ramekins and serve with fruit, crushed biscuits or any topping of your choice.
Mixed Berry Sauce
- Put mixed berries in a strainer with a bowl underneath.
- Use a spoon or potato masher (that's what I used) and press down on the berries, extracting all the juice from the berries.
- Add sugar to the extracted juice of the berries until you feel it is sweet enough.
- In a separate bowl, toss some of the mixed berries through sugar to sweeten it, as it is quite sour.