Ingredients
Panna Cotta
- 3 tsp powdered gelatine
- 1/3 cup (80ml) warm water
- 1 cup (250ml) pouring cream
- 1 cup (220g) caster sugar
- 1 tsp Queen Celebrating 120 Years Pure Vanilla Extract
- 1 tsp Queen Vanilla Bean Paste
- 1½ cups (375ml) milk
- 1½ cups (375ml) buttermilk
Blackberry Compote
- 1 cup (125g) frozen blackberries
- 1 tbsp (20ml) lemon juice
- 1/4 cup (55g) caster sugar
Method - Panna Cotta
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1
Lightly grease six deep-fluted tart tins. Sprinkle gelatine into a bowl of warm water and set aside to allow gelatine to absorb.
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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
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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.
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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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