This universally loved dessert is easier to make than you may think. Make a day in advance then pull out and garnish at serving time.
For the panna cotta:
1 cup cream
3 Tbsp. condensed milk
vanilla pod, split and scraped (or 1 tsp vanilla extract)
3 ½ gelatin sheets (gold)
Zest of ½ orange
For the berry sauce:
½ cup frozen raspberries
½ cup frozen blackberries
¼ cup sugar
Splash of berry liqueur such as Chambord or crème de cassis (optional)
For the panna cotta, place gelatin sheets in a bowl and cover with cold water. Leave to stand for 5 minutes until the gelatin has softened.
Remove softened gelatin from water and squeeze out excess water.
Place cream, vanilla pods and seeds (or extract) and orange zest in a saucepan over medium heat and gently warm through. Remove from the heat.
Remove the vanilla pods from the warmed cream. Add the gelatin and stir through until dissolved completely.
Pour into 6-8 moulds of your choice. Place in the fridge to set for a few hours, or overnight.
For the berry sauce, place all ingredients in a pot and place over a medium high heat. Reduce the sauce until thick.
Place in a blender until smooth and strain to remove seeds.
Serve panna cotta with a few tablespoons of the berry sauce on top.
Garnish with a thin shortbread cookie, a few toasted nuts and fresh berries.
This original recipe first appeared in the Summer 2022 issue of City Style and Living Magazine.