Wednesday, 13 July 2011

Panna Cotta






Panna Cotta


1l heavy cream
1/2 cup sugar
2 teaspoons of vanilla extract
1 sachet powdered vegetable gelatin
6 tablespoons cold water

Heat the heavy cream and sugar in a saucepan. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
Divide the Panna Cotta mixture into the goblets, then chill them until firm.
Serve with raspberry and strawberry compote.

To make the compote, put the berries, icing sugar and lemon juice in a small saucepan. Place over a low heat, stirring occasionally, until the sugar has melted and the fruit softens. Cool before serving.