Panna Cotta with Summer Berries Compote Recipe

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Panna Cotta with Summer Berries Compote

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Ingredients

For the Panna Cotta:

4 Leaves of Super Cook Fine Leaf Gelatine

1 Vanilla Pod

568ml Double Cream

2 tbsp Caster Sugar

200ml Semi Skimmed Milk

Oil for greasing the moulds.

Berry Compote:

300g mixed berries (frozen ones are great for this)

2 tbsp water

2 tbsp caster sugar







How to make Panna Cotta with Summer Berries Compote


  1. Soak the gelatine leaves for 10 minutes in cold water

  2. Add the cream, vanilla pod, sugar and milk in a pan. Heat until the sugar has dissolved. Remove from the hob and add the gelatine sheets one by one and stir until the sheets have dissolved.

  3. Oil 6 pudding moulds, by swiping your fingers inside the moulds.

  4. Pour the mixture inside and let them chill, preferably over night.


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