- Light & Sweet
- Desserts
- Prep 15 min
- Cook 10 min
- Serves 6
Just cream, sugar, vanilla and a little gelatine. It has to set for a few hours, so make it the day before and do nothing on the night. Note that gelatine is made from animals, so this one is not vegetarian.
Ingredients
For the panna cotta
- 3 gelatine leaves (about 6 g)
- 500 ml double cream
- 200 ml whole milk
- 80 g caster sugar
- 1 vanilla pod, split, or 2 tsp vanilla extract
For the compote
- 300 g mixed berries
- 3 tbsp sugar
- Juice of 1/2 lemon
Method
- Soak the gelatine leaves in a bowl of cold water for 5 minutes, until soft.
- Heat the cream, milk, sugar and vanilla gently in a pan until the sugar dissolves and the liquid is steaming. Do not let it boil.
- Squeeze the water out of the gelatine and stir the leaves into the hot cream until completely dissolved.
- Pour through a sieve into six glasses or moulds and let cool, then chill for at least 4 hours, or overnight, until set with a slight wobble.
- For the compote, simmer the berries, sugar and lemon juice for 5 minutes until juicy. Cool.
- Spoon the compote over the panna cotta before serving.
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