Kirsten Tibballs’ Berry Panna Cotta
Ingredients
to make the panna cotta
- 1/2 tsp powdered gelatine
- 100mL Bulla Thickened Cream (a)
- 100mL Bulla Crème Fraiche
- 60g caster sugar
- 15g unsalted butter
- 1 zest of a lemon
- 1/2 vanilla bean
- 200mL Bulla Thickened Cream (b)
to make the berry compote
- 330g mixed frozen berries
- 1 vanilla bean
- 25g caster sugar
to serve
- fresh berries
Cooking Directions
- For the berry compote, using small saucepan combine the berries, cut and scraped vanilla bean and caster sugar and place on the stove on a medium heat for 3-5 minutes while stirring. Remove from the heat and transfer to a bowl. Keep at room temperature until cool.
- For the panna cotta, place a small amount of cold water over the gelatine powder, stir and leave at room temperature.
- Bring the Bulla Thickened Cream (a), Bulla Crème Fraîche, sugar, butter, lemon zest, and cut and scraped vanilla bean to a gentle boil in a medium saucepan.
- Remove from the heat and add the pre-soaked gelatine, combine, and then cool the mixture down by placing saucepan in an ice water bath.
- Place the Bulla Thickened Cream (b) in a bowl and whisk until it is semi-whipped.
- Gradually fold the panna cotta base through the semi-whipped cream.
- To assemble, spoon a small amount of the berry compote into the base of 6 x small glasses. Fill each glass halfway with panna cotta and then add another layer of berry compote. Top the glasses with the remaining panna cotta.
- Place in the fridge for 1-2 hours to set before garnishing with fresh berries.
Ingredients
to make the panna cotta
- 1/2 tsp powdered gelatine
- 100mL Bulla Thickened Cream (a)
- 100mL Bulla Crème Fraiche
- 60g caster sugar
- 15g unsalted butter
- 1 zest of a lemon
- 1/2 vanilla bean
- 200mL Bulla Thickened Cream (b)
to make the berry compote
- 330g mixed frozen berries
- 1 vanilla bean
- 25g caster sugar
to serve
- fresh berries