Pannacotta

12. Feb, 2016

Simple to make and extremely delicious to eat!

Ingredients.

1 litre fresh cream, 100g sugar, 15g gelatine powder, 1 vanilla pod OR two teaspoons vanilla essence, 350g frozen mixed berries.

Place the cream and sugar on medium heat. If you are using the vanilla pod, scrape out the seeds and add it to the pot.  Stir to melt the sugar. You do not want the cream to boil, just heated enough to dissolve the sugar. You will feel with the spoon as you are stirring that the sugar is dissolving. Place the gelatine in a bowl and add 100ml water to the bowl. Leave aside for a few minutes for the gelatine to dissolve and become sticky. Remove the pot from the heat once the sugar has dissolved. If you are using vanilla essence, add it to the pot at this point. Add the gelatine mixture and stir until it is dissolved into the hot cream. Let the mixture cool for a few minutes. I pour it into a jug so that it will be easy to pour into the dish to set. Pour the mixture into individual serving bowls or one big bowl. I placed some glasses at a slant and carefully poured in the mixture. Place in the fridge to set. It will take 2-3 hours. Make the fruit mixture to pour over the cream once it is set. Bring 1 cup of water and 1 cup of sugar to the boil. Let this boil for about 5 minutes to make a thin syrup. Place 3/4 of the fruit in a blender and add the syrup and blend until smooth. Remove from the blender and add the remainder of the fruit. Carefully spoon the mixture over the set cream. Place back in the fridge until ready to serve.