Lemon & Berry Panna Cotta



Is there anything more beautiful in the world than when a Panna Cotta comes to your table and it has a delicate wobble and you just know it has set perfectly and will be a smooth creamy consistency? If you are a lover of dessert then this is like a piece of paradise on a plate and if you are the cook you breathe an amazing sigh of relief that the dessert has worked.


If you have ever watched MKR you will know that Panna Cotta has caused grief to many contestants and you would think that it is the most difficult dessert in the world. However, it is actually quite an easy dessert to master, what usually is the main issue is boiling the gelatine mixture or not giving it enough time to set. If you cancel out these two simple issues your Panna Cotta will wow your friends and family.


My little secret is to serve them in a glass. You may ask why, firstly it gives a restaurant quality presentation but most importantly it means you do not need to try and get them out of a ramekin another common fail in the Panna Cotta wars!


This Panna Cotta has a strong flavour of vanilla, a hint of lemon and then a big punch of berries which gives you layer upon layer of flavours dancing on your tongue with every bite.


I have made this dessert a number of times and I have found that a dash of alcohol in both the berries and cream gives it a lifted flavour, however its not an absolute requirement.


However probably the best part of this dessert is once you have done 20 min prep in the morning that is all that has to be done until you spoon that luscious berry mixture over the top of your Panna Cotta and serve it up at the end of a stellar meal.


I guarantee once you have mastered this dessert it will be your go to dessert to impress!


Prep 20 min


INGREDIENTS

4 gelatin leaves

500g thickened cream

250g full cream milk (please do not use skim or reduced fat milk )

150g caster sugar

1 tsp vanilla bean paste (please do not use vanilla essence)

2 lemons zest only

Berry Syrup

2 cups mixed berries (I used strawberries diced, blueberries and raspberries)

3 tbs caster sugar

1 tbs lemon juice

2 tbs vodka (optional)

THERMOMIX METHOD

  1. Fill a bowl with cold water and submerge the gelatine leaves in the water and leave to soften for 5 min.

  2. Place cream, milk, caster sugar, lemon zest and vanilla paste into the bowl and cook 6min/80deg/sp3.

  3. When the cooking time has finished separate each gelatine leaf and squeeze all the water of them and place in thermomix bowl.

  4. Mix the gelatine leaves into the mixture 10sec/sp3.

  5. Place approximately 3/4-1 cup of mixture into a clear glass such as a whisky or cocktail glass and then place in the fridge to set for at least 6 hours.

  6. Rinse and dry the bowl out well and place 1 cup of the berries, 3 tbs caster sugar, lemon juice and 2 tbs vodka (if using) into the bowl and cook 3min/80deg,sp2/reverse.

  7. When the mixture has turned into a syrup place into a bowl and add the remaining berries and then let cool in room temperature until using.

  8. When ready to serve, remove the panna cotta from the fridge and spoon 2-3 tbs of berries over the top, add some whipped cream and a grating of chocolate or additional lemon zest to serve.

NON THERMOMIX METHOD

  1. Fill a bowl with cold water and submerge the gelatine leaves in the water and leave to soften for 5 min.

  2. In a saucepan gently heat the cream, milk, sugar, vanilla paste and lemon zest stirring until the sugar has dissolved (approx 5 min).

  3. Separate the gelatine leaves and squeeze all water out of the leaves and place into the warm mixture and stir until the leaves have dissolved.

  4. Place approximately 3/4-1 cup of mixture into a clear glass such as a whisky or cocktail glass and then place in the fridge to set for at least 6 hours.

  5. In a saucepan place 1 cup berries, 3 tbs caster sugar, lemon juice and 2 tbs vodka and heat until boiling and then let boil for 3-4 min and mixture has turned into a syrup. Remove from the heat and stir in the remaining cup of berries and let cool at room temperature.

  6. When ready to serve, remove the panna cotta from the fridge and spoon 2-3 tbs of berries over the top, add some whipped cream and a grating of chocolate or additional lemon zest to serve.

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