MARBLED BERRY PANNA COTTA
This is from Donna Hay's Autumn Issue 2 (from about 2001 I think). I added more vanilla (you can reduce this to half if you only like a slight vanilla taste) and used raw sugar (not as sweet). I have made this with espresso as well (see separate recipe). Looks great in a clear glass so you can see the pretty marbled effect (and no messy unmoulding!) Time doesn't include refrigeration time.
Provided by LilKiwiChicken
Categories Gelatin
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Berry puree - Put berries & raw sugar in a small saucepan and stir over medium heat until sugar is dissolved.
- Simmer 10 minutes or until thick and syrupy. Set aside to cool totally.
- When cool, sieve to remove pips & set aside.
- Panna Cotta - Put cream, powdered sugar & vanilla bean in a saucepan over low heat & simmer slowly, stirring occasionally, until liquid is reduced by approximately one third. Remove from the heat.
- Put gelatine in a bowl, cover with the milk & stand for 5 minutes.
- Stir into cream mixture and simmer for 1 minute longer.
- Remove vanilla bean & allow mixture to cool.
- Put a spoonful of the berry puree in the bottom 4 clear glass moulds/ramekins/glasses, swirling it up the side of each one.
- Fill immediately with cooled panna cotta mixture. Cover & refrigerate for 4-6 hours or until firm.
Nutrition Facts : Calories 326, Fat 23.2, SaturatedFat 14.5, Cholesterol 79.4, Sodium 51, Carbohydrate 26.9, Sugar 22.4, Protein 4.3
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