Panna Cotta

Ingredients

Panna cotta

• 8 g powdered gelatin (about 1 ½ teaspoons, or 4 leaves)
• 100 ml whole milk (cold, for blooming)
• 500 ml double cream
• 150 ml whole milk (additional, for the mixture)
• 80 g caster sugar
• 1 vanilla pod (split lengthwise, seeds scraped, or 2 teaspoons vanilla bean paste)
• A pinch of salt

Berry compote

• 300 g mixed berries (raspberries, strawberries, blueberries, blackberries - fresh or frozen)
• 60 g caster sugar
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1 teaspoon vanilla extract (optional)

To serve

• Fresh mint sprigs
• Optional: a small drizzle of cream

Method

Stage 1 - Bloom the gelatin

1. Powdered: sprinkle 8 g gelatin over 100 ml cold milk in a small bowl; let stand 5 minutes - the powder absorbs the liquid and swells into a soft, slightly bouncy mass.
2. Leaf: soak 4 leaves in plenty of cold water 5 minutes; squeeze out excess water before using.

Stage 2 - Heat the cream

1. In a saucepan, combine double cream, 150 ml additional milk, caster sugar, the split vanilla pod (and its scraped seeds), and a pinch of salt.
2. Heat over medium-low, stirring occasionally to dissolve the sugar.
3. Bring to JUST under a simmer (about 80°C - small bubbles at the edges, no rolling boil).
4. Off heat.

Stage 3 - Combine with gelatin

1. Pour about half the hot cream into the bowl with the bloomed gelatin.
2. Whisk to dissolve the gelatin completely - no specks left.
3. Pour back into the saucepan; whisk thoroughly to combine.

Stage 4 - Strain and pour

1. Strain the mixture through a fine sieve into a measuring jug (catches the vanilla pod and any specks).
2. Pour into 6 dariole moulds, ramekins, or small glasses (about 120-130 ml each).
3. Let cool 15 minutes at room temperature (gelatin sets better with a gradual chill).

Stage 5 - Set

1. Cover each ramekin loosely with cling film (don't let it touch the surface).
2. Refrigerate at least 4 hours, ideally overnight.
3. The panna cotta is set when it wobbles uniformly but doesn't slosh.

Stage 6 - Compote

1. In a saucepan, combine berries, sugar, lemon juice and water.
2. Bring to a simmer over medium heat; cook 5-8 minutes, stirring gently, until the berries break down and the juice thickens to a loose syrup.
3. Off heat; stir in vanilla extract if using.
4. Cool; chill in the fridge.

Stage 7 - Unmould and serve

1. To unmould: run a thin knife around the inside edge of each ramekin.
2. Dip the bottom of the ramekin in a bowl of hot tap water for 5-8 seconds - feel it loosen.
3. Place a serving plate over the top; invert; lift the ramekin away. The panna cotta should slide out as a domed disc.
4. Spoon the berry compote around the base.
5. Garnish with a mint sprig.

Stage 8 - Serve

1. Eat slightly cold, but not fridge-fresh. The flavours open at slightly-cool temperature.