This is AMAZING! So easy and its great for dinner parties because you can make it the day before. I made mine in individual ramekins and they looked so great. I’m kicking myself for not taking a photo of the individual ones – but i will definitely be making this again, so I will remember then! 🙂
2 Cups Cream
1 vanilla pod, split
2 and a half Tbsps caster sugar
8 gelatine leaves
1 and a half cups berry juice
6 – 8 strawberries, plus extra for serving
sliced mulberries for serving
– Place a saucepan over a low heat. Add the cream, vanilla seeds and pod and caster sugar and simmer gently until the sugar dissolves.
– Meanwhile soften 4 gelatine leaves in cool water for 5 minutes, then squeeze out the excess water before adding to the saucepan.
– Remove from the heat and allow the gelatine to dissolve before pouring the creamy mixture into a 10 x 15cm terrine or loaf tin.
*I lightly greased small individual ramekins and poured the mixtures evenly into them.
– Chill for 6 hours or overnight to set.
– In a sauce pan over a low heat, gently heat the berry juice until just warm, then repeat the process of dissolving the gelatine with the 4 remaining leaves.
– Slice 6 – 8 strawberries and layer on top of the panna cotta before pouring over the berry juice. Chill for a further 4 hours or until set.
– When you are ready to serve, briefly submerge the base of the tin in hot water, then run the blade of a palette knife along the insides of the tin to gently loosen the panna cotta.
– Carefully flip over onto a serving platter, top with fresh berries and serve.