Panna cotta with mixed berry sauce
Published on 13 November 2013
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Ingredients and method
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1 litre fresh cream
150 g sugar
3 gelatine leaves, soaked in cold water
1 vanilla pod
A little rum
Put the cream, sugar, vanilla and rum in a small saucepan. When it starts to simmer, remove it from the heat and add the gelatine, previously soaked and squeezed dry. Stir well and pour into 8 individual moulds.
Leave in the fridge for at least 4 hours.
Serve with a strawberry sauce made by boiling strawberries with sugar and lemon juice. After passing it through a sieve, if it is too runny, thicken it with a teaspoon of cornflour dissolved in a little cold water. Bring back to the boil for a few minutes.
150 g sugar
3 gelatine leaves, soaked in cold water
1 vanilla pod
A little rum
Put the cream, sugar, vanilla and rum in a small saucepan. When it starts to simmer, remove it from the heat and add the gelatine, previously soaked and squeezed dry. Stir well and pour into 8 individual moulds.
Leave in the fridge for at least 4 hours.
Serve with a strawberry sauce made by boiling strawberries with sugar and lemon juice. After passing it through a sieve, if it is too runny, thicken it with a teaspoon of cornflour dissolved in a little cold water. Bring back to the boil for a few minutes.
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