Panna Cotta is so delicious! It is an Italian cream desert that is served chilled. It just melts in your mouth! It is so rich and creamy and hits the spot everytime.
I chose to do a Panna Cotta with a berry compote as the redness of the berries and the white of the Panna Cotta made me think of Christmas. When I say this is super easy to make, I mean it. It really is easy and is a perfect desert for serving at a party.
It’s so simple but in the right dish and with the right topping they become elegant little treats.
The berry compote was so rich and delicious and it added a burst of flavor. Together they tasted heavenly!
I got really picture happy with this because I decided it’s time I worked on my presentation so I apologize in advance for the nauseating amount of pictures.
Panna Cotta
INGREDIENTS
- 2 1/2 cups heavy cream (2 tins were sufficient)
- 1 packet unflavored gelatine
- 1/3 cup low fat milk
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla essence
Berry Compote
INGREDIENTS
- 2 cups mixed berries (I used frozen berries)
- 2 tsp lemon juice (fresh)
- 1/2 cup sugar
- 1/4 cup water
- pinch of salt
- 1/4 unsalted butter
METHOD
- Mix milk and gelatine and set aside
- Stir together heavy cream and sugar in a saucepan on medium heat
- Bring to a rapid boil, stirring constantly so cream doesn’t stick
- Lower heat and stir in gelatine and milk mixture
- After 5 minutes, remove from heat and add vanilla essence
- Pour mixture in glasses of your choice
- Allow to cool to room temperature then cover with cling wrap and refrigerate over night
- Cover with berry compote and serve
Berry Compote
METHOD
- Bring sugar and water to a boil, stirring to dissolve sugar
- Add berries, lemon juice and salt
- Bring to a boil, lower flame, then add butter stirring until dissolved
- Place over chilled Panna Cotta and serve
