Summer Berry Panna Cotta

A summer berry rippled Panna Cotta recipe from the National Trust With a delicate hint of vanilla and a fresh and vibrant fruity topping...

Brought to you by National Trust

A summer berry rippled Panna Cotta recipe from the National Trust

With a delicate hint of vanilla and a fresh and vibrant fruity topping, this panna cotta is the perfect chilled dessert for summer.

Preparation time 20 minutes . Cooking time 20 minutes. Serves 4. Ingredients For the panna cotta

  • 250ml double cream
  • 250ml milk
  • 3 sheets gelatine
  • 75g caster sugar
  • 1 tsp vanilla extract

For the compote

  • 350g fresh mixed berries
  • 100g caster sugar
  • 50ml water

Method

  1. For the compote, place the berries, sugar and water into a pan over a low heat and bring to a gentle simmer.
  2. Continue to simmer gently for 5 minutes, stirring occasionally, until the sugar has dissolved, the berries start to soften slightly and release some juice.
  3. Place to one side to cool.
  4. For the panna cotta, place the gelatine sheets in enough water to cover and leave to soak.
  5. Warm the cream, milk, vanilla and sugar in a pan over a low heat, stirring constantly until the sugar has dissolved.
  6. Strain the liquid from the gelatine and squeeze to remove any excess.
  7. Stir the gelatine into the warm cream mix until its fully dissolved.
  8. Pour the mix into ramekins or pudding basins.
  9. Using a teaspoon, take some of the juice from the compote and gently drizzle into the panna cotta to achieve the ripple.
  10. Place into the fridge to set before turning out onto your serving plate and garnishing with the homemade compote.

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