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Vanilla panna cotta with berry compote
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This creamy pudding, flavoured with vanilla seeds, is so simple to make. Serve with raspberries and a ready-made compote.
4 leaves Costa Quick Dissolving Fine Leaf Gelatine
568ml pot Waitrose Double Cream
200ml semi-skimmed milk
175g caster sugar
1 Waitrose Vanilla Pod, halved and seeds removed
½ x 450g pot Yeo Valley Organic Summer Fruit Compote
Fresh raspberries, to decorate
For a boozy kick, add a couple of teaspoons of Marsala Superiore wine to the cream mixture when stirring in the gelatine. The empty vanilla pod can be dried then stored in a jar with sugar. Use this vanilla sugar to flavour desserts.
Typical values per serving:
This recipe was first published in May 2007.