Panna Cotta Con Frutti Di Bosco
This delicious dessert and our Mamma’s favourite, is made simply with cream cooked on the stove, thickened up with gelatin, and then flavoured with vanilla and sugar. And this is why you should be aware of those recipes which require not only cream but also milk. Milk is not necessary. Of course it turns it into something lighter but the risk is also that it thickens up with more difficulty, needing more gelatin that can make it chewy and rubbery. Don’t worry about calories, as we always say, everything in moderation, including moderation 😉
For the Panna Cotta
- 500ml Double Cream
- 3 Gelatin sheets
- 150g Caster sugar
- 1 Vanilla pod or 1 tsp Vanilla extract
For the Frutti di Bosco
- 150g mixed berries
- 75g caster sugar
For the Panna Cotta:
Add the Gelatine sheets to a bowl of cold water and leave to soak until soft for around 10 minutes. In a large pan add the cream, sugar and seeds from the vanilla pod and bring to a simmer, then take off the heat. Then squeeze the gelatine sheets to get rid of any excess water and add to the pan and mix well with a whisk until absorbed into the cream and fully dissolved. Pour into ramekins or dariole moulds and allow to cool. Refrigerate until set, at least two hours, but preferably over night. To unmould, dip the base of each mould into warm water for a few seconds, then turn out onto small serving plates.
For the sauce:
For the frutti di bosco sauce meaning fruits of the forest is a mixed berry sauce. Add the mixed berries and sugar to a pan and bring to the boil for around 5 minutes. Leave to cool then refrigerate. Once ready add the sauce on top of the Panna Cotta to serve, you can add as much or little as you want. We always like a lot. You can add any sauce you like – as well as using any type of fruit to go with it. If you don’t want to use fruit, it is also good with caramel poured on top or chocolate sauce.
Twins Tips (TWIPS)
You know it’s a good Panna Cotta when you shake the plate and the Panna Cotta wobbles. We love things that wobble 😉