zoom Vanilla panna cotta with berry compote
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    Vanilla panna cotta with berry compote

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    Vanilla panna cotta with berry compote

    This creamy pudding, flavoured with vanilla seeds, is so simple to make. Serve with raspberries and a ready-made compote.

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes, plus 2-3 hours setting
    • Total time: 20 minutes, plus 2-3 hours setting 60 minutes 60 minutes 60 minutes 15 minutes

    Serves: 6


    4 leaves Costa Quick Dissolving Fine Leaf Gelatine
    568ml pot Waitrose Double Cream
    200ml semi-skimmed milk
    75g caster sugar
    1 Waitrose Vanilla Pod, halved and seeds removed
    ½ x 450g pot Yeo Valley Organic Summer Fruit Compote
    Fresh raspberries, to decorate


    1. Soak the gelatine leaves in cold water for at least 4-5 minutes.
    2. Place the cream, milk, sugar and vanilla seeds in a heavy-based pan. Slowly bring to the boil over a medium heat, stirring occasionally, until the sugar has dissolved. Remove from the heat then take the gelatine leaves one by one, squeeze out the excess water and stir into the cream mixture until dissolved.
    3. Rinse out 6 x 150ml pudding moulds with cold water but do not dry. Divide the panna cotta mixture between them. Cool and then chill in the refrigerator for 2-3 hours until set.
    4. To serve, dip the moulds one at a time into hot water for 10 seconds, then turn out onto plates. Spoon over the compote and decorate with fresh raspberries.

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    Cook's tips

    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.


    Average user rating

    4 stars