Panna Cotta with New Season Berry Compote
- 1/2 cup strawberries or any berry you like, frozen are fine
- 1/2 cup blackberries or any berry you like, frozen are fine
- 1/2 cup raspberries or any berry you like, frozen are fine
- 1 tablespoon icing sugar
- unsalted butter
- 1 cup milk at room temperature
- 475 millilitres cream
- 3 teaspoons powdered gelatine
- 1 teaspoon vanilla extract
- 3/4 cup sugar
Creamy baked milk paired with the sweetness of fresh spring berries.
As I’ve said before, “I love spring!” A time when menus virtually write themselves. How can one not incorporate strawberries, raspberries, boysenberries and blueberries into at least one course of a dinner menu. In this dish I’ve steeped more than stewed; blueberries, raspberries and boysenberries in a light sugar syrup to accompany the delicate panna cotta. Even if I’m only cooking for four I still tend to make this recipe for six, a little snack for the cook pre dinner…..ssshhhh.
- Lightly grease the ramekins with a touch of the butter.
- Dissolve the gelatine in the milk.
- Place the cream, sugar and essence in a saucepan and bring just to the boil then reduce to a simmer for 5 minutes.
- Remove the saucepan from the heat and let stand for 5 minutes.
- Add the milk and gelatine to the cream and mix well (be sure to get any gelatine that may have settled and not dissolved).
- Let stand a further 10 minutes.
- Stir and strain through a fine sieve and pour into the ramekins and allow to set in the fridge for approx 4 hrs.
- While the panna cottas set, place a saucepan over medium heat.
- Add about a tablespoon of water, then the berries and sugar.
- Once some juice develops in the bottom of the pot turn the heat to high and gently stir.
- Once it reaches boiling, remove the pot from the stove and allow to steep for 1 hr, then transfer to fridge.
- Once panna cottas are set and ready to serve, strain the berry compote (reserving the liquid).
- Arrange your plates and carefully run a small knife around the edge of each ramekin to loosen the panna cotta.
- Invert the ramekin onto the plate and the panna cotta should slide out.
- If it doesn’t, carefully lift one edge and use the knife to let some air get behind it.
- Top each one with a spoon of the compote and drizzle a touch of the liquid over that.