Perfect Panna Cotta

This was the first panna cotta that I'd made and being utterly modest it was lovely! Thanks to a great recipe from Nadia!

4 leaves gelatin or 4 teaspoons powdered gelatin 

1/3 cup cold water

1 ½ cups cream 

1 ½ cups milk (ideally full cream milk, but any milk will do)

½ cup white or caster sugar  

1 teaspoon vanilla bean paste, extract or essence  

1 ½ - 2 cups frozen berries, or 1 x 400g can boysenberries (reserve juice)

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1. In a small bowl, combine gelatin with cold water and leave for 5 minutes or so to swell. 

2. Meanwhile, combine cream, milk, sugar and vanilla in a medium-size pot or saucepan and heat gently over low to medium heat, until it just starts to simmer (however do not let it come to the boil).

3. Add swollen gelatin to the hot milk mixture and whisk gently until well combined and all the gelatine has dissolved. Pour mixture into a pouring jug (for easier pouring and less mess!).

4. Carefully pour mixture into serving glasses, teacups or greased moulds, dividing equally. Place in the fridge for at least 4 hours or until set with a slight wobble in the middle. 

5. Tip berries into a small pot with a splash of water and 1-2 teaspoons sugar or honey. Simmer for 5 minutes or so, stirring frequently, until syrupy. 

To serve, spoon some berries and syrup over each panna cotta.

If you’re using moulds, dip moulds into hot water briefly for 5-10 seconds, and run the blunt edge of a knife around the edge to separate from the mould. Place a small serving plate on top of each panna cotta and invert plate – the panna cotta should drop out. (I haven't done this, just put it into glasses - it looks lovely like this).

This one below is a coconut Panna Cotta with Mango, Pineapple and toasted Coconut for a tropical pud! Dairy free too! Yummy.

Use 1 can of coconut cream and one can of coconut milk with the rest of the ingredients the same.