Name: Pannacotta con frutti di bosco (Pannacotta with mixed berry salad)
Yield: Makes 12 x 150 ml (5 fl oz) ramekins or 1 large mould
Cuisine: Italian
Ingredients: 600 g (1 lb 5 oz) mixed berries (raspberries, blueberries, blackberries), wiped clean; 250 g (9 oz) caster (superfine) sugar; 500 ml (2 cups) milk; 15 g (½ oz) gelatine (about 7 x 2 g leaves) or 1 tablespoon gelatine powder; 1 litre (4 cups) single cream; 2 tablespoons Vin Santo; 1 teaspoon vanilla essence

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