Light and creamy, simple and divine, is there any other dessert more worthy of gracing the end of a meal then the irresistible Vanilla Panna Cotta?
It is so easy to make yet it is so rich in smoothness and flavor that it is almost sinful not to prepare it frequently at home. Whether enjoyed at the end of sophisticated dinner party or at leisure sampling sweet bites while sitting in the sofa, the Panna Cotta is so quickly transformable to fit any occasion.
Someone once said that it is a sign of cowardness not to turn your Panna Cotta up-side down and to prove this point here is my perfect result.
- 250g cream
- 250g milk
- 2 Vanilla packages (Dr. Oetke)
- 50g sugar
- 3 glatine leaves
- A few springs of fresh mint
- 100g fresh raspberries
- 100g fresh blueberries
- Place the milk, cream, vanilla and sugar into a pan and bring to a simmer.
- Soak the gelatine leaves in a little cold water, no longer then 5 minutes, until soft.
- Squeeze the water out of the gelatin leaves and one by one add to the pan. Stir until the gelatine has dissolved completely.
- Pour the mixture in several small coffee cups (or other round shaped forms) and leave to cool. Place into the fridge for at least an hour or over night until completely set.
- Before serving, dip the panna cotta coffee cups into hot water for a minute and then turn upside down on your serving plate.
- Garnish with fresh fruit and mint leaves.