Panna Cotta Con Frutti Di Bosco (stressed backwards is desserts)
- Panna Cotta
- 2 teaspoons powdered gelantine
- 500ml double cream
- 150ml milk
- 100g caster sugar
- 1 teaspoon vanille extract
- Frutti Di Bosco
- 500g mixed berries
(ideally fresh and in season)
- 75g caster sugar
The queen of custard?
For the Panna Cotta, put 2 tablespoons cold water in a small bowl, sprinkle in the gelantine and let stand for ten minutes to soften.
Combine the cream, milk, sugar and vanilla in a heavy-based saucepan. Stir over medium-low heat until the sugar dissolves; no boiling here please. Take off the heat and immediately whisk in the gelantine, making sure it is fully dissolved.
Pour the cream mixture into six custard cups (whatever is handy). Cover and chill overnight.
To make the sauce, put the berries in a saucepan with the sugar and crush gently w/ a wooden spoon. Let stand fort ten minutes, then stir in 60ml water. Cook gently until the sugar has dissolved and the berries are soft. Let cool before serving.
To serve, dip the base of each mould in hot water for about twenty seconds, then run a knife around the edge of the Panna Cotta and turn out on to a plate. Add the berry sauce and serve.
Ideally this dish is served after a long and lavish meal along a coffee and/or a dessert liquor of your choice.