Panna Cotta Con Frutti Rossi – Panna Cotta With Berry Sauce

Courtesy of Rada Restaurant

Serves 6 to 8

300 g Heavy cream

350 g Whole milk

100 g Sugar

10 g Sheet gelatin, soaked in water for a few minutes

Zest of ½ lemon, finely grated

Vanilla pod

100 g Red fruits (raspberries, strawberries, red currants etc.)

30 g additional Sugar

Place the cream, milk, 100 g of sugar and lemon zest in a saucepan. Slit the vanilla pod open lengthwise and scrape the seeds into the cream. Heat until almost boiling. Remove from the heat, add the soaked gelatin to the cream and whisk until well combined.

Pass the mixture through a fine sieve and pour into individual dariole molds. Allow to cool then place in refrigerator until completely chilled.

Meanwhile, place the red fruits in a pan with the sugar and slowly heat. Once the sugar has completely dissolved and the sauce slightly thickened, take off the heat. Allow to cool a little and whiz in a food processor.

To serve, turn each panna cotta gently onto a serving plate and accompany with red berry sauce, (caramel, chocolate or your favorite topping).