Ingredients
Vanilla Bean Panna Cotta
Berry Compote
Garnish (Optional)
Method
A silky smooth Italian-style vanilla bean panna cotta topped with a sweet and tangy mixed berry compote.
Step 1: Prepare the Gelatine
Place the gelatine leaves into a bowl of cold water.
Leave to soak for 5 minutes until softened.
Step 2: Infuse the Cream
Pour the double cream into a saucepan.
Add the whole milk.
Add the caster sugar.
Split the vanilla pod lengthways using a sharp knife.
Scrape out the vanilla seeds.
Add both the seeds and pod to the saucepan.
Heat gently over a medium-low heat.
Stir occasionally until the sugar has completely dissolved.
Do not allow the mixture to boil.
Step 3: Add the Gelatine
Remove the saucepan from the heat.
Lift the gelatine leaves from the water and gently squeeze out excess liquid.
Add the softened gelatine to the warm cream mixture.
Stir until fully dissolved.
Remove the vanilla pod.
Step 4: Fill the Moulds
Divide the mixture evenly between 6 ramekins or dessert glasses.
Allow to cool for 15 minutes at room temperature.
Transfer to the refrigerator.
Chill for at least 4 hours or until completely set.
Step 5: Make the Berry Compote
Place the strawberries into a saucepan.
Add the raspberries.
Add the blueberries.
Add the caster sugar.
Add the lemon juice.
Add the water.
Heat over a medium heat.
Stir gently as the berries begin to soften.
Simmer for 8-10 minutes until slightly thickened.
Remove from the heat.
Allow the compote to cool completely.
Step 6: Assemble
Spoon the cooled berry compote over each panna cotta.
Garnish with fresh berries.
Add a few mint leaves if desired.
Sprinkle with white chocolate shavings for extra indulgence.
Step 7: Serve
Serve chilled straight from the refrigerator.
Enjoy the contrast of the creamy vanilla panna cotta and the vibrant berry compote.
Tip: For the smoothest texture, strain the panna cotta mixture through a fine sieve before pouring it into the ramekins.
