Blackberry Panna Cotta

    8 hours 25 min

    Panna cotta infused with blackberry juice. Served with blackberry sauce and blackberries.

    13 people made this

    Serves: 8 

    • 500ml milk
    • 2 sachets gelatine
    • 500ml whipping cream
    • 125ml soured cream
    • 1 lemon, juiced
    • 150g caster sugar
    • Blackberry sauce
    • 2 punnets blackberries
    • 500ml water
    • 2 tablespoons honey
    • 24 additional blackberries, to decorate

    Prep:20min  ›  Cook:5min  ›  Extra time:8hr chilling  ›  Ready in:8hr25min 

    1. Add 100ml of the milk to a saucepan over medium heat. Heat to just before boiling; add gelatine and stir to dissolve. Remove from heat and let stand for 5 minutes.
    2. In a bowl combine remaining milk, whipping cream, soured cream, lemon juice and sugar.
    3. Strain heated milk and gelatine mixture and slowly add to other liquid mixture.
    4. Add 250ml blackberry sauce (method below) or until desired tint is obtained.
    5. Pour into buttered ramekins, cover and refrigerate overnight.
    6. For the blackberry sauce: Combine 2 punnets blackberries, honey and water (add extra water if required) and boil until blackberries are soft.
    7. Blend cooked berries and liquid in blender or food processor. Strain into a separate bowl and refrigerate (you will use some of this sauce to infuse Panna Cotta).
    8. To serve the panna cotta, run a paring knife around the inside of each ramekin to loosen. Turn upside on serving plate until panna cotta slides out. Decorate with sauce and add remaining blackberries.

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     -  11 Oct 2012