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Panna cotta with mixed berry compote

Panna cotta with mixed berry compote

Yields 1 Servings
occasions
Dessert
dairy ingredients
Cream
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Panna cotta with mixed berry compote

INGREDIENTS

Ingredients checklist for the berry compote

Ingredients checklist to Serve

DIRECTIONS

1
To make the panna cotta, put the gelatine leaves in a bowl of cold water and leave to soak for 10 minutes. Put the cream, coconut milk, sugar and vanilla seeds into a small saucepan and slowly bring to the boil. Take the saucepan off the heat, gently squeeze the soaked gelatine leaves dry and add them to the pan, whisking continuously until they have dissolved. Strain the mixture through a sieve into a measuring jug, which makes it easy to pour. Allow to cool completely.
2
Once the panna cotta mixture is cool, give it a good stir to disperse the vanilla seeds so they don’t all float to the bottom of the moulds. Then divide the mixture equally between six 150ml (¼ pint) dariole moulds and leave them to set in the fridge for at least 3 hours and up to 2 days.
3
Prepare the berry compote. Place the red wine, crème de cassis, sugar, cinnamon, star anise and vanilla seeds in a small saucepan with a lid. Cook on a medium heat for 5–10 minutes until syrupy. Stir in the berries. Cover the pan with the lid, remove from the heat and allow the berries and syrup to cool completely. You’ll notice the berries will soften in the heat of the liquid.
4
To serve, unmould the panna cotta by dipping briefly into hot water, then place a plate face down on top of each mould and flip, allowing them to drop out on their own. Spoon some berries compote around the edge and decorate with a mint sprig.

Ingredients checklist for the berry compote

Ingredients checklist to Serve

If you are only starting out cooking and hosting for guests, panna cotta is a great dessert to start with. It is very simple to put together and easy to serve on the day. Try to use in-season berries for the compote.

Ingredients Checklist

Ingredients checklist for the berry compote

Ingredients checklist to Serve

Instructions

1
To make the panna cotta, put the gelatine leaves in a bowl of cold water and leave to soak for 10 minutes. Put the cream, coconut milk, sugar and vanilla seeds into a small saucepan and slowly bring to the boil. Take the saucepan off the heat, gently squeeze the soaked gelatine leaves dry and add them to the pan, whisking continuously until they have dissolved. Strain the mixture through a sieve into a measuring jug, which makes it easy to pour. Allow to cool completely.
2
Once the panna cotta mixture is cool, give it a good stir to disperse the vanilla seeds so they don’t all float to the bottom of the moulds. Then divide the mixture equally between six 150ml (¼ pint) dariole moulds and leave them to set in the fridge for at least 3 hours and up to 2 days.
3
Prepare the berry compote. Place the red wine, crème de cassis, sugar, cinnamon, star anise and vanilla seeds in a small saucepan with a lid. Cook on a medium heat for 5–10 minutes until syrupy. Stir in the berries. Cover the pan with the lid, remove from the heat and allow the berries and syrup to cool completely. You’ll notice the berries will soften in the heat of the liquid.
4
To serve, unmould the panna cotta by dipping briefly into hot water, then place a plate face down on top of each mould and flip, allowing them to drop out on their own. Spoon some berries compote around the edge and decorate with a mint sprig.
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