- 3 gelatin leaves
- 310 ml cold water
- 250 ml whipping cream
- 60 ml castor sugar
- 5 ml vanilla extract
Mixed berry coulis
- 400 g fresh or frozen mixed berries
- 120 g castor sugar (superfine but not powdered)
- Zest of ½ lemon
- 60 ml water
- 15 ml honey or maple syrup, to taste
- 50 g blueberries
- 60 g blackberries
- 80 g cape gooseberries
- 30 ml pomegranate rubies
- Soak the gelatin leaves in 60 ml water for about 10 minutes, then set aside.
- In a saucepan, mix the cream with the remaining water and whisk to combine.
- Add the sugar, stirring until it dissolves. Add the vanilla extract and bring the whole mixture to just under the boil (scalding stage).
- Take the saucepan off the heat and add the soaked gelatin leaves and allow to dissolve, stirring continuously. Cook for just under 5 minutes. Leave to cool slightly.
- Skim off the froth using a spoon, then pour into four clean glasses until three-quarters full. Cover with cling film or foil and chill for at least 4 hours or overnight until set.
- To make the mixed berry coulis: Place the fresh or frozen mixed berries in a medium-sized saucepan and heat for a few minutes until they soften, then crush them with the fork or spoon. Add the sugar, lemon zest and water and cook for 10 minutes until thickened and reduced and until the berries disintegrate into a sauce. Set aside and cool.
- To serve, remove the panna cotta from the fridge and allow to stand at room temperature for at least for 15 minutes before serving, as you want it to be wobbly – almost like a jelly and not too firm and rigid. Pour in enough of the cooled coulis over each panna cotta and top with the fresh berries and pomegranate rubies. Serve immediately.