PANNA COTTA WITH NEW SEASON BERRY COMPOTE

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PANNA COTTA WITH NEW SEASON BERRY COMPOTE

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Ingredients

Adjust Servings:
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
Panna Cotta
unsalted butter
1 cup Milk
475 millilitres Cream
3 teaspoons powdered gelatine
1 teaspoon vanilla extract
3/4 Sugar
Cuisine:
  • Serves 6
  • Medium

Ingredients

  • Berry Compote

  • Panna Cotta

Directions

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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.

Note: You will need: 6 ramekins approx 125 mls (4.5 oz) capacity for this recipePanna Cotta

  1. Lightly grease the ramekins with a touch of the butter.
  2. Dissolve the gelatine in the milk.
  3. Place the cream, sugar and essence in a saucepan and bring just to the boil then reduce to a simmer for 5 minutes.
  4. Remove the saucepan from the heat and let stand for 5 minutes.
  5. Add the milk and gelatine to the cream and mix well (be sure to get any gelatine that may have settled and not dissolved).
  6. Let stand a further 10 minutes.
  7. Stir and strain through a fine sieve and pour into the ramekins and allow to set in the fridge for approx 4 hrs.

Note:I like to remove my panna cottas from the fridge about an hour before serving. I find this allows the flavours to marry without the distraction of excess chill. If you plan to do the same, make sure they stay stiff enough to serve. This is another good excuse to eat one of those extra panna cottas prior to dinner, “quality control.”Berry Compote

  1. While the panna cottas set, place a saucepan over medium heat.
  2. Add about a tablespoon of water, then the berries and sugar.
  3. Once some juice develops in the bottom of the pot turn the heat to high and gently stir.
  4. Once it reaches boiling, remove the pot from the stove and allow to steep for 1 hr, then transfer to fridge.

Plating

  1. Once panna cottas are set and ready to serve, strain the berry compote (reserving the liquid).
  2. Arrange your plates and carefully run a small knife around the edge of each ramekin to loosen the panna cotta.
  3. Invert the ramekin onto the plate and the panna cotta should slide out.
  4. If it doesn’t, carefully lift one edge and use the knife to let some air get behind it.
  5. Top each one with a spoon of the compote and drizzle a touch of the liquid over that.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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