Panna Cotta with Blackberries

Rating: 3.83 / 5.00 (23 Votes)

Total time: 1 hour

Servings: 4.0 (servings)



For the panna cotta, soak gelatin in cold water for at least five minutes. Cut the vanilla bean lengthwise and scrape out the pulp with the back of a knife.

Bring whipping cream, sugar, vanilla bean and pulp to a boil in a saucepan and simmer gently at low temperature for about 15 minutes.

Remove the saucepan from the stove. Remove vanilla bean. Squeeze the gelatine and melt in the hot (no longer boiling!!) whipped cream.

Rinse four ramekins of about 125 ml capacity with cold water. Pour in vanilla whipped cream and refrigerate for at least 6 hours (preferably overnight).

Select blackberries. Puree 150 g berries, then pass through a sieve. Add 1-2 teaspoons of sugar to taste.

Carefully loosen the panna cotta from the edge with a kitchen knife. Dip briefly into hot water up to the edge. Turn out onto plates, arrange with puree and blackberries.

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