Vanilla Panna Cotta with Berry Compote

280 min · Easy · Serves 4

320 kcal per serving · 4g protein

A silky Italian set dessert with delicate vanilla, topped with a vibrant mixed berry compote.

Ingredients

• Leaf gelatine × 4
• 5 ml Vanilla extract
• 400 ml Double cream
• 100 ml Whole milk
• 60 g Caster sugar
• 1 tsp Vanilla bean paste
• 200 g Mixed berries
• 40 g Caster sugar (compote)
• 1 tbsp Lemon juice

Method

1. Bloom the Gelatine

   

   Put the leaf gelatine in a small bowl of cold water and soak for 5 minutes until soft and floppy.

2. Put the double cream

   

   Put the double cream, milk, sugar, vanilla extract and vanilla bean paste in a saucepan over low heat and warm gently until hot but not boiling — steam rising and tiny bubbles at the edge mean it is ready.

3. Remove from the heat

   Remove from the heat.

4. Squeeze the excess water out

   Squeeze the excess water out of the gelatine and stir it into the hot cream until fully dissolved.

5. Strain the mixture through

   Strain the mixture through a fine sieve to catch any undissolved bits.

6. Pour into ramekins or glasses

   Pour into ramekins or glasses.

7. Cool to room temperature

   

   Let them cool to room temperature, then refrigerate for at least 4 hours until set — the panna cotta should wobble gently but not slosh.

8. Put the berries

   Put the berries, sugar, lemon juice and a splash of water in a small saucepan over medium heat.

9. Cook

   

   Cook for 5-7 minutes, stirring now and then, until the berries burst and the juices turn syrupy.

10. Let it cool

    Let the compote cool.

11. Serve

    

    Turn each panna cotta out onto a plate (or serve straight in the glasses). Spoon the berry compote over the top.