- 300g fresh cream
- 1/2 vanilla pod
- 30g castor sugar
- 2 Gelatine leaves (7-9g)
- Fresh berries for decorating
In a pot, add the cream, vanilla pod and castor sugar and scald until boiling point.
Soak Gelatine leaves in cold water for 30 seconds, until soft, squeeze excess water out; add to hot cream mixture to dissolve.
Strain complete mixture, pour in moulds and chill until completely set.
To remove from mould: get a deep bowl with boiling water ready, hold the rim of the mould in hot water for up to 10 seconds then turn over on serving dish.
For the compote:
- 50g strawberries
- 50g blue berries
- 70g castor sugar
- (You can substitute the berries with your favourite variety or whatever is available in season)
Place ingredients in small sauce pan, cook over high heat until thick pouring consistency (about 10-15min)
Allow to cool down until ready to serve.
Pour enough Compote onto Panna Cotta to your personal taste.
Garnish with fresh berries.