Berry Panna Cotta

Our berry panna cotta is fruity and refreshing, perfect for a summer BBQ. Did you know? It originates from Italy and its name literally means “cooked cream!”

Ingredients – For the panna cotta, serves 6

• 450ml Jersey Dairy double cream 
• 200ml Jersey Dairy whole milk 
• 100g caster sugar 
• 1 vanilla pod 

For the topping   

• 400g strawberries (hulled, halved & even quartered if very large)
• 100g blueberries 
• 50g white caster sugar
• 1½ tsp cornflour 
• Mint leaves for garnish 

Method

– For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften (this should take about 5 minutes). 

– Meanwhile, pour the Jersey cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture. Heat gently until hot, but not bubbling.

– Next, remove the gelatine leaves from the water, squeeze out any excess liquid then add, one at a time, to the hot cream and stir until dissolved. 

– Leave to stand for 25-30 minutes until cooled. Then strain the mixture through a sieve into 6 serving glasses and chill for 3 hours. 

– For the fruity tops, toss the strawberries with the cornflour and sugar into a saucepan. Place over a medium heat and cook for 4-5 minutes. The released juices should thicken and the strawberries soften. Add the blueberries last, for about 30 seconds before you set aside for cooling. 

– Once completely cooled, top the set panna cottas with the berry mixture. Chill until read to serve. And don’t forget the mint leaves for garnish. Enjoy!