Panna Cotta, meaning cooked cream is a sweet and refreshing dessert that originates from Italy. It is a combination of simmering together cream, milk and sugar and gelatin, and letting it cool until set. There are many different variations including chocolate, caramel sauces, wild berries and fruit coulis. It is easy to make and great for dessert and parties.
Preparation Time: 5 minutes
Cooking Time: 1 hour, over night refrigeration
Makes: 8 servings
Ingredients 600ml thin cream
1 1/2 cup milk
1/2 cup caster sugar
2 tbsp boiling water
2 tsp gelatine powder
2/3 cup caster sugar
125g frozen blueberries
1 tsp gelatine powder
2/3 cup cold water
Method Blueberry Syrup:
Place sugar and 2/3 cup water in a saucepan over medium heat.
Cook stirring for 3 minutes or until the sugar dissolves. Bring to the boil.
Reduce to low heat and simmer for 7 minutes or until slightly thickened.
Add in the blueberries. Simmer and stir for 3 minutes or until berries collapse.
Set aside to cool. meanwhile lightly grease moulds.
Strain the blueberry syrup, separating the blueberries and syrup. Set aside 1/3 of the syrup to serve.
Sprinkle 1 tsp of gelatin powder into the syrup, whisk until dissolved.
Distribute the syrup between the prepared moulds, cover and refrigerate for 45 minutes or until set.
In the meantime, place cream, milk and sugar in a saucepan over low heat.
Cook stirring for 15 minutes (do not boil) and remove from the heat.
In a small bowl, whisk and dissolve 2 tsp of gelatin in boiling water.
Add the gelatin mixture to the cream and stir to combine.
Distribute the cream mixture over the refrigerated moulds.
Cover and refrigerate overnight or until set.
To unmould, place the mould in a bowl of warm water for 1 minute and turn onto a plate.