Panna Cotta with Berry Compote

Step 1

Place the gelatine leaves in a bowl of cold water and leave to soak for 5 minutes.

Step 2

Pour the double cream and milk into a saucepan.

Step 3

Add the caster sugar and vanilla extract.

Step 4

Heat gently over a medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

Step 5

Remove the saucepan from the heat.

Step 6

Squeeze any excess water from the gelatine leaves and add them to the warm cream mixture.

Step 7

Stir until the gelatine has completely dissolved.

Step 8

Divide the mixture evenly between 4 serving glasses or ramekins.

Step 9

Allow to cool slightly, then transfer to the refrigerator.

Step 10

Chill for at least 4 hours, or until fully set.

Step 11

To make the berry compote, place the mixed berries, caster sugar and lemon juice in a small saucepan.

Step 12

Cook over a medium heat for 5 to 7 minutes, stirring occasionally, until the berries soften and release their juices.

Step 13

Lightly crush some of the berries with the back of a spoon to create a chunky sauce.

Step 14

Remove from the heat and allow the compote to cool completely.

Step 15

Once the panna cotta has set, spoon the berry compote over each portion.

Step 16

Serve immediately, garnished with extra fresh berries if desired.

Prep Time: 15 minutes
Chilling Time: 4 hours
Cook Time: 10 minutes