Today is the second part of March's supplier series, where we give to you this delicious creation straight out of the MonAnnie kitchen!
Happy baking!
Lauren x
Lemon and mixed berry Panna cotta
Serves: 10 in mini 12oz dessert bowls.
Preparation time: 10mins.
Cooking time: 10mins plus 1 hour for chilling.
Equipment: Saucepan, mixing bowl, spatula, jug, and glasses/dessert bowls.
Ingredients
Lemon panna cotta
2 sheets of leaf gelatin
Zest of 1 lemon
Juice of half a lemon
65ml milk
1tsp vanilla extract
65g white chocolate (chopped to roughly the same size)
150ml whipping cream
150ml double cream
Mixed berry compote
130g raspberries
140g chopped strawberries
50g blueberries (halved)
1tsp vanilla extract
1tsp cinnamon
30g sugar
Method
Panna Cotta
Soak the gelatine leaves in water for about 5mins until softened
In a saucepan heat the milk, vanilla extract, lemon zest and juice
Bring the mixture to the boil.
Squeeze the excess water out of the softened gelatine
Add the gelatine to the boiling mixture and turn off the heat
Stir the mixture continuously until all the gelatine has dissolved
Add the white chocolate and stir until melted
Stir in the cream and mix until combined
Pour the mixture into a jug and allow it to cool for about 10mins
Once cool, transfer in to your glasses/bowls of choice
Let the panna cotta set in the fridge for an hour
Mixed berry compote
In a saucepan combine the fruit, sugar, cinnamon, and vanilla.
Heat the mixture until all the sugar has dissolved and the mixture has thickened a little.
Remove from the heat and set aside to cool for about 20mins.
Presentation
Once the compote has cooled, spoon some over your chilled panna cotta. For some added crunch, crumble some of your favourite biscuits and sprinkle on top(for mine I have used Oreos)
Enjoy! xx
