Ingredients

Panna Cotta

  1. 3 tsp powdered gelatine

  2. 1/3 cup (80ml) warm water

  3. 1 cup (250ml) pouring cream

  4. 1 cup (220g) caster sugar

  5. 1 tsp Queen Celebrating 120 Years Pure Vanilla Extract

  6. 1 tsp Queen Vanilla Bean Paste

  7. 1½ cups (375ml) milk

  8. 1½ cups (375ml) buttermilk

Blackberry Compote

  1. 1 cup (125g) frozen blackberries

  2. 1 tbsp (20ml) lemon juice

  3. 1/4 cup (55g) caster sugar

Method - Panna Cotta

  1. 1

    Lightly grease six deep-fluted tart tins. Sprinkle gelatine into a bowl of warm water and set aside to allow gelatine to absorb.

  2. 2

    Combine cream, sugar, Vanilla Extract and Vanilla Bean Paste in a saucepan over medium heat, stirring until sugar has dissolved. Bring to boil and whisk in gelatine, mixing until smooth. Remove from heat and strain into a bowl. Stir through milk and buttermilk. Pour mixture into tins and refrigerate for at least three hours until set or overnight.

Method - Compote

  1. 1

    Combine blackberries, lemon juice and sugar in a small saucepan over medium heat, stirring constantly until sugar has dissolved. Let the mixture simmer until berries are soft and mixture has thickened, about 10 minutes.

  2. 2

    Turn panna cotta out onto plates and spoon with blackberry compote to serve.

Recipe Note:
Panna Cotta can be kept for up to 3 days in an airtight container.

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