Vanilla panna cotta with summer berries by Catherine Hill
A fabulous get-ahead dessert that uses fresh summer fruits…
Prep time: 10 minutes plus chilling
Cooking time: 5 minutes
3 gelatine leaves
250ml (9fl oz) double cream
1 vanilla pod, split lengthways
25g (1oz) caster sugarFor the summer berry sauce:
200g (7oz) mixed berries, hulled and halved if needed
3 tbsp crème de cassis or Chambord black raspberry liqueur
1-2 tbsp caster sugar
1. Soak the gelatine in cold water and set aside. Put milk, cream, vanilla pod and sugar in a saucepan and gently heat until just below boiling point. Remove the vanilla pod and strain into a bowl.
2. Remove the softened gelatine leaves from the cold water, squeezing out any excess. Add to the warm cream mixture and stir until dissolved. Pour into 4 200ml (7fl oz) ramekin dishes, leave to cool and then chill in the fridge for 1 hour until needed.
3. To make the summer berry sauce, place all of the ingredients in a saucepan and heat gently until the sugar has dissolved and the fruits are slightly soft. Allow the mixture to cool and then serve the panna cotta with a good spoonful of the cooked berries.