food for thought

by michelle

sour cream panna cotta with berries

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Cindy made this panna cotta (Italian for ‘cooked’cream’), the perfect dessert to follow our home-made pizzas. It’s a great make-ahead recipe that’s always elegant and delicious. She followed this recipe from Natasha’s Kitchen.

For the panna cotta pour 1 cup of milk into a saucepan and sprinkle with 2½ teaspoons of unflavoured gelatine powder. Allow the gelatine to soften for a few minutes then place the saucepan over low heat and, without boiling, stir until the gelatine dissolves. Now add 2 cups of whipping cream, ½ a cup plus 1 tablespoon of sugar, 1 teaspoon of pure vanilla extract and a pinch of salt. Continue stirring, still without boiling, until the sugar has dissolved. Allow this mixture to cool for a few minutes. In another bowl, whisk 1 cup of sour cream then, while whisking, pour in the warm cream mixture. When this mixture is smooth divide it into 6 – 8 glasses or ramekins and refrigerate for at least 4 hours or until fully set. For the berry sauce combine 1 cup of raspberries with 1 cup of halved strawberries. Place half of this mixture (1 cup) in a saucepan with ½ a tablespoon of lemon juice and 3 tablespoons of sugar. Bring to a simmer and cook until syrupy. Add the remaining berries and immediately remove from the heat. Allow the berries to cool completely before spooning them onto the chilled panna cottas to serve.

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Written by michelle picker

November 1, 2017 at 12:12 am

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