Made with milk, cream, vanilla, and sugar—and not much else—it's stained with a splash of blackberry sauce, and perfect for sharing.
Panna Cotta with Red Fruit Sauce
•1 envelope unflavored gelatin (about 1 Tbsp.)
•2 cups milk
•1 cup cream
•1 cup sugar
•2 tsp. vanilla extract
•2 cups fresh or frozen blackberries or cherries or strawberries or raspberries, plus more for garnish (optional)
Directions:
Sprinkle gelatin over 2 tablespoons cold water in a small saucepan; let stand a minute to soften. Heat on low, stirring, until gelatin dissolves, 1 minute. Remove from heat.
In a large saucepan, bring milk, cream and 1/3 cup sugar just to a boil over medium-high heat, stirring. Remove from heat; stir in gelatin (it may need to be scraped off pan with a spatula) and vanilla. Ladle into 8 (1/2-cup) ramekins or glasses; cool to room temperature. Cover and chill at least 4 hours or overnight.
Meanwhile, make fruit sauce by cooking berries and 2/3 cup sugar over medium-low heat, stirring occasionally, until berries release their liquid and begin to break down, about 20 minutes. Blend with an immersion blender (or puree in a blender), strain, and chill for 1 hour.
Serve panna cotta in ramekins or on plates: To loosen, dip each ramekin in a bowl of hot water for 3 or 4 seconds, run a knife around the edges, then invert onto a plate. Spoon fruit sauce on top and garnish with extra berries (if using).
Note: This recipe can also be served simply with fresh fruit or a spoonful of preserves on top. Just add little water to your favourite red jam heat til it thins out a bit, let cool, pour over panna cotta.
Ok, very hard to find those cutey heart ramekins but it will taste the same from plain round ones.
Marks and spencer have frozen blackberries and mixed summer fruits. TSC has frozen strawberries :O)
