Publications
Makes 8–10 portions, depending on the size of the glasses
Preparation time: 25 minutes
Cooking time: about 10 minutes
• 3 gelatine sheets
• 500ml cream
• 100ml milk
• 125ml sugar
• 1 vanilla pod, split open and seeds scraped out
• extra berries and edible flowers for garnish
BERRY SAUCE
• about 300ml fresh or frozen mixed berries
• about 80ml sugar, or to taste
• 45ml water
1 Place the gelatine sheets in a bowl and pour a little cold water over them. Leave to stand for 5–10 minutes to soften then gently squeeze out the excess water.
2 Bring the cream, milk, sugar and vanilla seeds to the boil and allow to infuse for 10 minutes. Stir in the squeezed gelatine until it melts. You can gently heat it up again, if necessary, but do not boil. Once the gelatine has dissolved, remove from the heat and allow it to cool. Pour the panna cotta mixture into the glasses and refrigerate for 3–4 hours or overnight to set.
3 Make the sauce Mix the berries, sugar and water together. Bring to the boil, remove from the heat and allow it to cool. Blend with a stick blender for a smoother texture and strain if you prefer.
4 To serve Add a dollop of sauce to each dessert and garnish with extra berries and edible flowers.
