Vanilla Panna Cotta with Berry Compote
Silky vanilla cream set to a perfect wobble, topped with a tart mixed berry compote. Make it ahead, serve it cold, effortlessly elegant.
Ingredients
- 500mlheavy cream
- 250mlwhole milk
- 1vanilla bean, split and scraped
- 100ggranulated sugar
- 2.5ggelatin sheets
- 45mlcold water
- 200gfresh mixed berries
- 50ggranulated sugar for compote
- 15mlfresh lemon juice
- pinchsalt
How to make it
Bloom gelatin sheets in cold water for 5 minutes until softened
Heat cream, milk, vanilla bean and seeds with 100g sugar in a saucepan over medium heat until steaming, do not boil
Remove from heat and let steep for 2 minutes, then strain through fine mesh
Squeeze excess water from gelatin and whisk into warm cream mixture until completely dissolved
Pour mixture through fine strainer and divide evenly into serving glasses
Refrigerate panna cotta for at least 4 hours or until set
Combine fresh berries, 50g sugar and lemon juice in saucepan over medium heat
Simmer compote for 8-10 minutes, stirring occasionally, until berries soften and sauce thickens
Cool compote to room temperature, then spoon over set panna cotta before serving
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