Panna cotta dessert always reminds me about my older sister Lara who is a very good cook. Many years ago (I will not tell you how many ;)) I asked her about her original recipe. Not the one you buy in the shop in powder but the real – original one (with only natural ingredients). Trust me … the taste of the natural one is far away from the one in powder.
With this recipe I will share her secrets with you …
- 250 ml of milk (whole)
- 250 ml fresh heavy liquid cream (no added sugar)
- 6 tbs of sugar (I put the brown one but you may use also the white one)
- Vanilla seeds 1X (please, do not use artificial vanilla aroma!)
- 8 gelatine sheets, unflavored
- 2 cups of fresh berries (the alternative is honey with truffles)
Soak the gelatine sheets in cold water until soft (for approx. 5 minutes). In the meantime place the milk, liquid cream, 4 tbs of sugar and vanilla seeds into a pan and bring to a simmer on medium high heat. Take off the mixture when boiled.
Squeeze the water out of the gelatine leaves, then add to the pan. Stir until the gelatine has dissolved.
Divide the mixture amoung 5 small bowls and leave to cool. Cover with kitchen film the 5 bowls and place them into the fridge for at least 2 hours.
Fort the sauce, place the remaining 2 tbs of sugar, water and fresh berries into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved. Take the pan off the heat and blend the sauce until smooth. Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
To serve, turn each panna cotta out onto a serving plate or you can leave it in the bowl as well. Spoon over the sauce and garnish with a sprig of mint. If you do not like the fruity taste you may spoon over honey with truffles. It is delicious as well.