This rich creamy pannacotta served juicy summerberry compote is a great desert that can be made well ahead of time - so perfect to avoid last minute rushing around.
Created By: Joanna Pratt
Serves: 4
Ingredients
For the pannacotta:
3 tablespoons milk
1 teaspoon powdered gelatine
250ml double cream
50g caster sugar
2 vanilla pods, split in half and seeds scaped out
250ml natural yoghurt
sunflower oil for greasing
For the compote:
300g mixed summer berries such as small strawberries, raspberries, blackberries and blueberries
2 tablespoons water
75g caster sugar
Method
1. Place the milk in a cup or small bowl. Sprinkle over the gelatine and leave until the liquid is soaked up and the gelatine is spongy.
2. Place the cream, sugar, split vanilla pods and vanilla seeds in a saucepan and gently bring to the boil. Remove from the heat and stir in the gelatine, until it has completely dissolved. Stir in the yoghurt and then strain through a sieve into a jug.
3. Lightly oil four moulds, such as ramekins, tea cups, metal dariole or plastic pudding moulds. Pour in the pannacotta mixture and set in the fridge for a minimum of 2 hours or overnight if you can.
4. Place the berries in a saucepan with the water and sugar. Bring to the boil and simmer for 10 minutes. Leave to cool.
5. To serve, turn the set pannacottas out on to four plates. If they won't come very easily, then slide a sharp knife down the side to break the air seal or very briefly dip the moulds into hot water. Spoon the berry compote either around the outside or over the top and serve straight away as it is or with some small crunchy biscuits on the side.
