Panna Cotta with Raspberry Compote

Panna cotta, or 'cooked cream' in Italian, is a dessert that consists of a lightly sweetened cream mixture that is set with a small amount of gelatin. Panna cottas can be flavoured with a whole variety of different ingredients. Typically it's served with fruit, syrup, or honey.

Serves 6

500ml double cream
100ml milk
100g caster sugar
4 leaves gelatine
1 vanilla pod

Split the vanilla pod in half lengthways and scrape out the seeds with the tip of a knife. Place the seeds and scraped out pod in a pan with the cream, milk and sugar. Stir over a medium heat until the sugar dissolves, (do not allow the cream boil).

Meanwhile, soak the gelatine in cold water for 4 minutes until softened, then squeeze out with your hands. Remove the cream from the heat, discard the vanilla pod and stir in the gelatine. Continue stirring until the gelatine has dissolved.
    
Pour the cream into 6 small ramekins or little teacups. When cool, chill in the fridge for at least 4 hours, or overnight.
    
To serve, run the tip of a knife around the edges of the creams then turn out onto serving plates, giving them a good shake to release.

Spoon over compote and decorate with fresh raspberries.

 

RASPBERRY COMPOTE
So simple to make.  Serve it with just about any cream-based dessert.

Makes 500ml

500g / 1lb 2oz raspberries
100g caster sugar
juice of 1 lemon

Pop the raspberries, sugar & lemon juice in a saucepan over a medium-low heat, stirring gently to dissolve the sugar. As soon as the mixture starts to boil, reduce the heat and cook for about 3-4 minutes, just until the raspberry juices begin to run. Remove from the heat.

* The Compote will keep in a  jar or airtight container in the refrigerator for up to 1 week.