Panna Cotta with Red Fruit Sauce
Panna cotta, Italian for cooked cream, is a set custard-style dessert made from just dairy, sugar and gelatin. This version splits the dairy evenly between heavy cream and milk, which gives a dessert that holds its shape yet stays soft under the spoon. The sauce is only blended berries and sugar, so it tastes sharply of fruit and cuts through the richness. It needs no oven and mostly chills while you do something else.
Instructions
Stir the gelatin into the cold water and leave it for about 5 minutes, until it has softened and swollen.
Put the milk, cream, white sugar and the soaked gelatin into a pot. Heat it to a gentle boil, stirring often so nothing scorches on the bottom, then take the pot off the heat.
Pour the mixture into small dessert molds. Refrigerate them for 2 to 3 hours, until the cream is set and wobbles as a single piece.
While the molds chill, blend the berries with the 100 g of sugar until you have a smooth sauce.
To serve, turn each panna cotta out onto a plate and spoon the red fruit sauce over and around it.
Make it personal.
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