This Panna Cotta dish is a berry nice dessert

SAMSUNG
SAMSUNG

This week’s recipe comes from Paul Topliss Head Chef at the Mill.

Vanilla Panna Cotta with Clotted Cream and Fresh Berries

Makes approx six small Dario moulds

INGREDIENTS:

l 500ml double cream

l 100ml milk

l 100g caster sugar

l 2 gelatin leaves (soaked)

l 1 vanilla pod

METHOD:

l Slowly boil the milk, cream, sugar and vanilla pod together. Remove from heat and add the soaked gelatin.

l Strain the mix and pour in to the moulds and leave in the fridge to set overnight.

l To serve, heat the edges of the moulds in warm water to help to turn out and serve with clotted cream and fresh berries.