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Pannacotta con frutti di bosco
Pannacotta with mixed berry salad
Preparation info
- Makes
12 x 150 ml
ramekins - Difficulty
Easy
Appears in
By Tessa Kiros
Published 2003
The pannacotta will set harder the longer it stays in the refrigerator. It can be served with caramel or a little melted chocolate sauce instead of the berry salad. Substitute another liqueur for the Vin Santo in the berry salad, or leave it out altogether.
Ingredients
15 g ½ oz 7 x 2 g
Method
Soak the gelatine leaves in a bowl with cold water until they soften. If you are using the powdered gelatine, soak it in a few tablespoons of cold water.
Heat the milk and cream in a saucepan with 150 g (5½ oz) of the sugar and the vanilla until just at boiling point and remove from the heat.
Remove the softened gelatine leaves from the water with your hands and squeeze out the