Panna Cotta

0

An easy dessert that can be made ahead of time and served at the last minute. Panna Cotta consists of a vanilla cream set with gelatine to give a smooth set dessert. Here I’ve paired the panda cotta with a blackberry compote but depending on the season you could use any decent stewing fruit. Star anise and orange sorbet works incredibly well to give the dish an extra dimension.

Panna Cotta
Serves 4
Print
Prep Time
10 min
Cook Time
15 min
Total Time
3 hr
Prep Time
10 min
Cook Time
15 min
Total Time
3 hr
Panna cotta
  1. 3 and a half leaves gelatine
  2. 500ml double cream
  3. 100ml whole milk
  4. 1 vanilla pod, split
  5. 180g icing sugar
  6. Few sprigs fresh mint, to garnish
Blackberry Compote
  1. 150g Blackberries
  2. 75g Caster sugar
Star Anise and Orange Sorbet
  1. 300ml Orange Juice, Freshly squeezed and strained
  2. 2 star anise
  3. 100g caster sugar
Instructions
  1. For the sorbet, place the orange juice and star anise into a saucepan and add the sugar. Bring to the boil until the sugar has dissolved. Pour into a bowl set over ice and cool completely. Churn in an ice cream machine according to manufacturer's instructions. Decant into an airtight container and freeze.
  2. For the panna cotta’s. Place the milk and cream in a saucepan and soak the gelatine leaves in cold water for 5 minutes or until soft. Scrape the seeds from the vanilla pod and add to the pan along with the pod. Add the sugar and bring the mixture to the boil. Remove from the heat and squeeze the excess water from the gelatine. Stir the gelatine into the cream until fully dissolved.
  3. Pour the mixture into individual dariole moulds and refrigerate for around 2 hours or until set.
  4. For the blackberry compote, put the blackberries and sugar into a saucepan and set over a medium heat. The compote is ready when the blackberries have softened but still hold their shape and the sugar has dissolved. Set aside to cool.
  5. To serve, briefly dip the panna cotta’s in warm water to release them from the moulds. Invert them onto a plate and garnish with some of the compote, a ball of sorbet and mint leaves.
Artisan Traveller https://www.artisantraveller.com/
 

LEAVE A REPLY

Please enter your comment!
Please enter your name here