Panna Cotta with Berries

Making Panna Cotta with Berries

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

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2. Heat the cream, milk, the 80 g of sugar and vanilla to a simmer, then take off the heat. Squeeze the gelatine and stir it in until dissolved.

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3. Strain into six lightly oiled moulds and cool.

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4. Chill for 4 hours until set.

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5. Toss the berries with the 2 tbsp of sugar and lemon juice. Dip the moulds briefly in hot water, turn out and serve with the berries.

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Related guide: Prep, cook and total time.

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Small Things That Help

• Measure the gelatine exactly.
• Do not boil the cream.
• Oil the moulds lightly.
• Dip the moulds briefly in hot water.

What Goes With Panna Cotta with Berries

• Fresh berries
• Shortbread
• Dessert wine
• Coffee

Storing & Reheating Panna Cotta with Berries

Keeps in the fridge for 3 days, covered.

Panna Cotta with Berries FAQ: Common Questions

Panna Cotta with Berries Nutrition

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.