is Italian for cooked cream…
1 ½ cups full cream milk
2 ½ tsp gelatine
1 ½ cups cream
½ cup caster sugar
1 tsp vanilla paste
2 cups frozen blueberries
3 TBSP water
½ cup sugar
In a small bowl, add half a cup of the milk and sprinkle the gelatine over it. Leave to stand for 5 minutes.
In a medium-sized pan, combine the remaining milk, and the cream, sugar and vanilla, and stir over a gentle heat until the sugar has dissolved. The liquid should not simmer, but just be warm.
Remove the pan from the heat and stir in the gelatine mixture until it has dissolved and is smooth.
Stir the cooled vanilla cream and pour it into 6 single-serve moulds. Chill for at least two hours, or overnight, until set.
To serve, run a small knife around the rim of each mould and invert each panna cotta onto a plate. Top each panna cotta with berries.
BERRY COULIS SYRUP
Place the berries, sugar and water in a pan and simmer for 5 minutes. Allow mixture to cool, then spoon on to the panna cotta. If you prefer a ‘coulis’ texture, blend the mixture when it has cooled.
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