Saturday, 25 July 2020

Vanilla Panacotta with Raspberry and Blackberry Sauce

Vanilla Panacotta with Raspberry and Blackberry sauce

This is a lovely Summer dessert, berries picked from the garden and crunchy granola sprinkled over.  Also nice with crushed nut brittle or shortbread biscuits. I used a 7cm Round 4cm high dariole mould.

Makes 6

For the Panacotta

266ml whole milk
266ml double cream
3 sheets leaf gelatine 
1 vanilla pod or heaped tsp vanilla paste
25 grams sugar

For the sauce

100g fresh raspberries
100g fresh blackberries
1 level tbsp icing sugar
A few berries for decoration

Soak the gelatine sheets in cold water.
Add the cream, milk and sugar to a saucepan.  Split the vanilla pod and add to the milk/ cream mixture. If you are using vanilla paste add now.
Warm over a med heat to scald (this is the stage before boil) Stir to make sure the sugar has dissolved.
Remove from the heat, take out the vanilla pod and remove the gelatine from the water and add to the pan, stir to dissolve the gelatine.
Put the mixture in a jug and pour into the moulds.
Place in the fridge for 4 hours, or overnight.
To remove the Panacotta from the moulds dip the base of the mould in a bowl of warm water, place a small plate or bowl over and turn it upside down, shake it very gently and it should fall onto the plate.

To make the sauce place the berries and icing sugar in a processor, blend for a few seconds then strain the sauce though a sieve into a jug.
Pour a little over the Panacotta and sprinkle 2 tsp granola. Decorate with berries.

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