Pannacotta con frutti di bosco

Pannacotta with mixed berry salad

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Preparation info

  • Makes

    12 x 150 ml

    ramekins
    • Difficulty

      Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

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) gelatine (about 7 x 2 g leaves) or

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