Vanilla Panna Cotta with Strawberry and Raspberry Compote
Vanilla Panna Cotta with Strawberry and Raspberry Compote is a modern British recipe (based on an Italian original) for a classic dessert of milk and cream, flavoured with sugar and vanilla that's set with gelatine and served with a strawberry and raspberry sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Vanilla Panna Cotta with Strawberry and Raspberry Compote.
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Ingredients:
4 leaves gelatine
600ml double cream
200ml semi-skimmed milk
175g caster sugar
1 vanilla pod, halved lengthways and with seeds scraped out
225g Strawberry and Raspberry Fruit Compote
fresh raspberries, to serve
Method:
Add the gelatine to a bowl, cover with cold water and set aside to soak for 5 minutes.
In the meantime, combine the cream, milk, sugar and vanilla seeds in a heavy-based saucepan. Bring to a boil over medium heat, stirring occasionally, until the sugar has completely dissolved. Take off the heat then remove the gelatine leaves, one by one, from the bowl, squeeze out any excess water and stir into the cream mixture until dissolved.
Rinse six 150ml pudding moulds with cold water (do not dry) then divide the Panna Cotta mixture between them. Allow to cool completely then transfer to the refrigerator for at least 3 hours to chill and set.
When ready to serve, briefly dip each mould in hot water then turn out onto serving plates. Spoon over the Strawberry and Raspberry Fruit Compote, garnish with fresh raspberries and serve.
