Vanilla Panna Cotta
Silky cream dessert with real vanilla, served with a quick berry compote. Minimal effort, maximum elegance.
Ingredients
- 400 ml heavy cream
- 100 ml whole milk
- 60 g sugar
- 1 vanilla bean or 1 tsp extract
- 2 tsp gelatin powder
- 3 tbsp cold water
- 200 g mixed berries
- 1 tbsp sugar for compote
Method
- Bloom gelatin in the cold water for 5 minutes.
- Heat cream, milk, sugar, and vanilla in a saucepan until it just begins to simmer. Remove from heat. Stir in the bloomed gelatin until dissolved.
- Pour into 4 ramekins or glasses. Refrigerate at least 4 hours until set.
- Warm berries with sugar in a small pan for 3 minutes until they release their juices. Spoon over panna cotta before serving.