Panna Cotta is one of the simplest desserts out there. When I converse with many people, it is often named as one their most favourite desserts. The fact of that you can incorporate any flavours into your panna cotta, makes it so popular.
Panna cotta, or “cooked cream” in Italian, is a dessert that consists of a lightly sweetened cream mixture with delicate flavours that is set with a small amount of gelatine. Whilst its origins aren’t entirely known, many believe this traditional dessert hails from northern Italian region of Piedmont.
In my recipe I have opted for one of the most classic versions. You can’t go wrong with cream, vanilla and berries, can you? Once you have made this, feel free to experiment with other flavours to your liking.
[caption id="attachment_261459" align="alignright" width="221"] Courtesy
Vanilla Panna Cotta
Thickened/double cream 250ml
Full cream milk 250ml
Caster sugar 80g
Vanilla bean paste 1 tsp (alternatively seeds from 1 pod)
Gold gelatine leaves 3 Leaves
(I used Mckenzie’S Gelatine Leaves)
Berry Compote (Clear)
Caster sugar 2 tbsp.
Lemon Juice 1 tbsp. (Adjust to your taste)
Picked Mint leaves a handful
1. First, to bloom the gelatine, pour some cold water into a medium bowl and submerge the gelatine leaves for 5 minutes.
2. To make the panna cotta, place cream, milk, sugar and vanilla bean paste in a saucepan and set over medium heat. Bring to a simmer, remove from heat, add bloomed gelatine (make sure to get rid of any water from gelatine) and stir until dissolved. Strain through a fine sieve and pour into 4 Dariole Moulds(110 ml) and place in the fridge to set, for about 60 minute.
3. For clear berry compote place 300 ml of water in a small pot in medium heat and bring close to boil. Cut the strawberries into quarter and add in the water and let it simmer till they turn pale (about 5 min). Then add the raspberries, sugar and lemon juice and simmer for another 3 min. Don’t stir as it will break the berries and you will not get a clear compote. Strain through sieve gently and discard the berries. Return the liquid back to low heat and reduce till you get syrupy consistency.
4. Take about 10 mint leaves and cook in the microwave for 2 min 30 sec. Take it out of microwave and let it rest for couple of minutes. The leaves will turn crispy. Break them up in your hands or in a pestle and mortar to create mint dust.
5. To serve, remove set panna cotta from the fridge and un-mould onto plates. Use small icing spatula if required (un-moulding is the most tricky part). Pour some berry compote at the bottom of the plate. Cut the left over strawberries in quarter and blackberries in half. Decorate the plate with strawberries, blackberries, raspberries, mint leaves and mint dust.
You can use frozen berries if fresh berries are not available.