Berry Panna Cotta
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 400 g | Blueberries | |
| 1000 ml | Cream | |
| 2 | Vanilla pods | |
| 5 g | Mint | |
| 60 g | Caster sugar | |
| 10 g | Gelatin leaves | |
| 60 g | Caster sugar |
- Place the cream, half the 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 amongst 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 berry sauce, place the berries, some water, and sugar (holding back about 4 tbsp) in a small sauce pan 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.
Fat:
51.6g
Saturates:
32.1g
Sugars:
21.6g
Protein:
5.8g
Carbs:
25.2g
Fiber:
1.8g
47.7%
Calories
25.5%
Carbs
6.8%
Protein
129%
Fat
7.2%
Fiber