2 minute read
PANNA COTTA WITH BERRY COULIS
FOR THE PANNA COTTA
375 ml milk
15 ml gelatine
375 ml cream
80 ml castor sugar
30 ml Frangelico liqueur
BERRY COULIS
250 ml castor sugar
1 cinnamon stick
250 g fresh or frozen mixed berries
125 ml good quality red wine Extra mixed berries, for garnish
INSTRUCTIONS
• Use your fingertips to apply a thin film of light olive oil to the inside of six 150 ml moulds.
• Place 45 ml of the milk in a small bowl and sprinkle with gelatine. Leave to dissolve for a few minutes.
• Put the remaining milk in a pan with the cream and sugar and heat gently while stirring, until almost boiling.
• Remove the pan from the heat, add the gelatine to the cream mixture and whisk until dissolved.
• Leave to cool for 5 minutes, then stir in the Frangelico.
• Pour the mixture into the prepared moulds and chill until set (about 4 hours).
• Put the sugar and 250 ml water in a pan and stir over medium heat until the sugar has completely dissolved. Do not boil.
• Add the cinnamon stick and simmer for 5 minutes.
• Add the berries and wine and boil rapidly for 5 minutes.
• Remove the cinnamon stick and strain the sauce through a sieve. Discard the seeds.
• Cool and then chill in the refrigerator until serving.
TO SERVE
• Unmould the panna cotta and place in dessert dishes. Pour tablespoons of sauce over each panna cotta and garnish with extra mixed berries.
