Panna Cotta with Berries

• servings: 4 servings

Ingredients

450ml thick cream

70g caster sugar

1/2 tsp vanilla paste

10g powder gelatin or 3 leaf of gelatin

Fruit Compote: frozen mix berries

250 g to 300 g mixed frozen berries

50 g sugar

100 ml water

1 small lemon

mint

Directions

Pour the cream in a small wet saucepan and add the sugar and vanilla essence.

Bring to boil and simmer cream for about 3 minutes.

Place 10 g of gelatine powder in a small bowl with 2 tablespoons cold water and dissolve the gelatine or soften gelatine leaves in cold water.

Combine the gelatine powder (with little water) or soaked gelatin leaves, with the boiled cream and pour the mixture in 4 ramekins.

Place the ramekins to set in the refrigerator for at least 1 to 2 hours (or freezer for faster cooling).

Fruit Sauce:

Combine and boil water and sugar + 1 skin of lemon and 1 tablespoon of lemon juice (syrup).

Pour the syrup over the frozen mix berries and cool down completely.

Serving:

Dip the ramekins for a few instants into some warm water and turn them over a medium size plate.

Place some of the prepared fruits around the panna cotta and garnish with fresh mint if available