Panna Cotta with Summer Fruit Compote
Complement the fresh flavours of summer fruit with panna cotta, a lightly set cream,
flavoured here with vanilla. It can be made the day before and turned out onto side
plates just before guests arrive.
Preparation time: 10 minutes, plus chilling time
Cooking
time: 10 minutes
216 kcal/9.6g fat/3.9% fat per serving
Serves: 6
AS IS
Ingredients
1
vanilla pod
3 x 142ml pots Waitrose Reduced Fat Single Cream (420)
450ml skimmed milk
75g
caster sugar
3 sheets leaf gelatine
225g tub Yeo Valley Organic Fruit Compote (strawberry,
blackberry and blackcurrant)
125g fresh blueberries
150g fresh raspberries
DAVID 01
Vanilla Extract
1.5 pts (3 x 10 ox (284mls) Single Cream
24 ml Milk
75g caster sugar
3 sheets leaf gelatine
225g tub Yeo Valley Organic Fruit Compote (strawberry,
blackberry and blackcurrant)
125g fresh blueberries
150g fresh raspberries
Instructions
Split the vanilla pod in half lengthways and scrape out the seeds with the tip of
a knife. Place the seeds and scraped out pod in a pan with the cream, milk and sugar.
Slowly bring to the boil, stirring, then simmer for 5 minutes.
Meanwhile, soak the
gelatine in cold water for 4 minutes until softened, then squeeze out with your hands.
Remove the cream from the heat, discard the vanilla pod and stir in the gelatine.
Continue stirring until the gelatine has dissolved.
Pour the cream into 6 small ramekins
or teacups (each about 150ml in volume). When cool, chill in the fridge for at least
4 hours, or overnight.
To serve, run the tip of a knife around the edges of the creams
then turn out onto serving plates, giving them a good shake to release. Spoon a little
compote onto each plate and scatter with some blueberries and raspberries.
Variation:
Panna cotta can be flavoured with a liqueur instead of vanilla. Add 3 tbsp peach
liqueur, such as Archers, or an orange liqueur, such as Cointreau or Grand Marnier.
The liqueur should be added to the warmed cream, milk and sugar when these have been
removed from the heat.
This recipe was first published on Waitrose.com in July 2002.