Blackberry Panna Cotta
Blackberry Panna Cotta is a traditional Italian recipe (from the Piedmont region) for a classic dessert of molk and cream set with gelatine that's flavoured with blackberries. The full recipe is presented here and I hope you enjoy this classic Italian version of: Blackberry Panna Cotta.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Additional Time:
(+3 hours chilling)
Serves:
4
Rating: 
Tags : Wild FoodDessert RecipesMilk RecipesItaly Recipes
Panna Cotta (literally 'cooked cream') is a delicate dessert from the Piedmont region of Italy that's made from cream thickened with flour and set with gelatine or fish glue. This is a classic version, flavoured with fresh blackberry purée.
Ingredients:
1l double cream
100ml semi-skimmed milk
4 gelatine leaves
400g fresh blackberries
2 tsp caster sugar
Method:
Combine the blackberries and sugar in a food processor then purée until smooth. Pass the resultant purée through a fine-meshed sieve (this removes seeds and skin) then set the resultant liquid aside to rest for 20 minutes in the refrigerator.
In the meantime, combine the milk and cream in a pan and slowly bring to a boil. Take off the heat then add the gelatine leaves and mix slowly for about 5 minutes, or until dissolved. When the gelatine has fully dissolved pass the cream mixture through a fine sieve then set aside to cool to room temperature.
Stir in the blackberry purée and mix thoroughly until smooth (adjust the sugar levels to taste, at this point). Divide the mixture between about ten 150ml moulds or ramekins then transfer to the refrigerator and chill for about 3 hours, or until set.
Once set, gently place the ramekin in hot water for a few seconds. Invert the mould onto a plate an allow the panna cotta to come out. Serve with fresh blackberries and fresh mint.
