| Servings | serves |
Ingredients
- 3 Gelatine Leaves
- 500 mL Cream
- 200 mL Milk
- 75 grams Sugar ⅓ cup
- ½ Vanilla Bean seeds scraped
Berry Sauce
- 200 grams Sugar
- 200 mL Water
- 400 grams Strawberries fresh or frozen
Ingredients
Berry Sauce
| |
Instructions
- Place the gelatine leaves in a bowl of cold water and leave them to bloom.
- Put cream, sugar and vanilla seeds in a saucepan, bring to a simmer and then remove from the heat.
- Once the gelatin leaves have bloomed, add them to the hot cream and stir until dissolved.
- Pour this mixture into a bowl.
- Sit this bowl in a large bowl of ice and stir the mixture it has completely cooled and begun to thicken (5–10 minutes). Do not pour the mixture into the ice.
- Pour the cooled mixture into moulds and refrigerate for at least two hours until set.
BERRY SAUCE
- Put the sugar and frozen berries into a bowl and wrap tightly with cling film
- Add two inches of water into a saucepan.
- Place the bowl on top of the pan to create a double boiler/bain-marie and simmer on a low heat for one hour until it forms a clear syrup.
- Take the pan off the heat and place the bowl in a fridge to cool.
- To serve, drizzle berry sauce onto the set pudding and garnish with fresh berries.
Recipe Notes
This strawberry panna cotta is the perfect treat in Summer, this creamy vanilla dessert contrasts well with the bite from the berries.
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