Panna cotta with summer berries
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Panna cotta is a simple Italian dessert often flavoured with vanilla. Shaun Hill's incredible panna cotta recipe comes paired with a vibrant selection of summer berries, such as raspberries, strawberries and blackberries.
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Ingredients
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Imperial
Panna cotta
- 550ml of double cream
- 275ml of milk
- 30g of caster sugar
- 2 vanilla pods, halved lengthways
- 3 gelatine leaves, soaked in cold water
To plate
- 1 handful of strawberries, halved
- 1 handful of blueberries
- 1 handful of raspberries
- 1 handful of blackberries
- 6 tsp Grand Marnier
Equipment
- 6 ramekins
Method
1
To begin, place the cream, milk, sugar and vanilla pods in a pan and bring to the boil
- 550ml of double cream
- 275ml of milk
- 2 vanilla pods
- 30g of caster sugar
2
Once boiling, remove from the heat and add the soaked gelatine. Stir until completely dissolved
- 3 gelatine leaves
3
Pass the mixture through a sieve and leave to cool – if you are able, cool over a bowl of crushed ice as this will help to prevent the vanilla seeds sinking to the bottom
4
Remove the vanilla pods and ladle the cooled mixture into ramekins. Transfer to the refrigerator to set for 4–6 hours
5
At least 5 minutes before serving, place the berries in a bowl with the Grand Marnier and set aside to macerate
- 6 tsp Grand Marnier
- 1 handful of strawberries, halved
- 1 handful of blueberries
- 1 handful of raspberries
- 1 handful of blackberries
6
To unmould, dip the ramekins in hot water for a few seconds then turn out onto plates. Serve with the berries and drizzle over the juices from the bowl they were macerating in
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Panna cotta with summer berries
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