Donal Skehan: Panna cotta with boozy berries

Fri, Apr 22, 2016, 12:00

   
  • Serves: 8
  • Cooking Time: 3 mins
  • Course: Dessert
  • Cuisine: Italian

Ingredients

  • Serves 6-8
  • For the panna cotta:
  • 1 litre single cream
  • 60g caster sugar
  • 2 vanilla pods, split and seeds scraped (or 1 tsp vanilla extract)
  • 10g gelatin leaves (individual leaves vary in weight so check packet for info)
  • Sprigs of mint, to garnish
  • For the berry sauce
  • 400g frozen berries
  • 60g caster sugar
  • Splash of crème de cassis (optional)
  • Serves 6-8
  • For the panna cotta:
  • 1 litre single cream
  • 60g caster sugar
  • 2 vanilla pods, split and seeds scraped (or 1 tsp vanilla extract)
  • 10g gelatin leaves (individual leaves vary in weight so check packet for info)
  • Sprigs of mint, to garnish
  • For the berry sauce
  • 400g frozen berries
  • 60g caster sugar
  • Splash of crème de cassis (optional)

Method

Panna cotta is easily one of my favourite Italian desserts. It’s simple to prepare and leaves you with a gloriously wobbly dome of vanilla studded cream.

Place the cream, sugar, vanilla pods and seeds in a saucepan over a medium-high heat and bring to a gentle simmer. Stir until the sugar has dissolved, then remove from the heat.

Meanwhile, place the gelatin sheets in a Pyrex or glass dish and cover with a little water. Leave to stand for 5 minutes until the gelatin has softened. Remove the softened gelatin from the liquid and squeeze out any excess.

Remove the vanilla pods from the warmed cream, then add the softened gelatin and stir through until dissolved. Divide the mixture between 6-8 dariole moulds (or glass serving cups), cover with cling film and place in the fridge to set for a few hours.

To prepare the berry sauce, place all the ingredients (holding back about 4 tbsp of the frozen fruit) in a small saucepan and place over a medium high heat and bring to a boil. Reduce and simmer until slightly thickened. Blitz until smooth with a hand blender and then pass through a sieve to remove the seeds. Stir through the remaining fruit.

To remove the panna cotta from the moulds, fill a bowl with warm water and dip them in. The heat will loosen the puddings slightly and allow them to be inverted onto serving plates. Serve each panna cotta with a few tablespoons of the berry sauce and a sprig of mint.