Ingredients (Panna cotta)
- 2 cups of cream
- 1 cup of full cream milk
- 1 vanilla pod (split) or 1 tsp vanilla extract
- 1/3 cup castor sugar
- 3 tsp gelatin, soaked in 2 Tbsp of warm water
Ingredients (Berry coulis)
- 250g of berries (can be frozen or fresh)
- ½ cup castor sugar
- 30ml Framboise liqueur (can be substituted according to personal preference)
Method (Panna cotta)
- Slowly bring the cream, milk, vanilla and sugar to the boil so that the vanilla has time to infuse its flavour
- Whisk in the softened gelatin and ensure that it dissolves fully
- Pour into oiled ramekins and refrigerate until set
- To turn out the panna cotta, run a knife around the edge of each mould and turn onto serving plate
Method (Berry coulis)
- Heat the berries and the sugar until sugar is dissolved
- Pour through a fine sieve to remove any seeds
- Allow to cool
Serving suggestions
- Pour berry coulis over the panna cotta
- Garnish with strawberries and angel hair spun sugar
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