Panna Cotta ai Frutti di Bosco

Making Panna Cotta ai Frutti di Bosco

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1. Soak the gelatine leaves in cold water for 5 minutes.

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2. Heat the cream, milk and 70 g sugar in a pan, stirring, until just steaming. Do not boil.

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3. Off the heat, squeeze the gelatine and stir it in with the vanilla until dissolved.

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4. Pour into 6 glasses and chill for 4 hours.

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5. Heat the berries and 40 g sugar in a pan for 3 minutes until juicy. Cool and spoon over the panna cotta.

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Tips for Making Panna Cotta ai Frutti di Bosco

• Take the cream off the heat before adding the gelatine.
• Measure the gelatine carefully.
• Add the sauce just before serving.

What Goes With Panna Cotta ai Frutti di Bosco

• Fresh berries
• Biscotti
• Prosecco

Leftovers and Storage

Keeps for 3 days in the fridge, covered.

Questions About Panna Cotta ai Frutti di Bosco

Panna Cotta ai Frutti di Bosco Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.