Panna cotta with berry compote

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Photo: Page Turner E-cookbooks

Prep Time:
10 minutes
Cooking Time:
10 minutes
Servings:
6


  • For the Panna cotta with berry compote:
  •  Tags for<b>Panna cotta with berry compote
  • Tags for Panna cotta with berry compote
  • main ingredients:
  • cream Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • Country cuisine:
  • Italy Pageturner Cookbook
  • Vatican-City Pageturner Cookbook
  • Cook Mode (Keep screen awake)

    Ingredients

    • 1envelope unflavored gelatin
      2 tablespoons cold water
      1 cup each sour cream, whipping cream and light cream
      1/3 cup sugar
      1 vanilla bean

    Directions

    Lightly oil six 5-ounce ramekins; set aside.
    In small bowl sprinkle gelatin over water; set aside.
    In saucepan, combine sour cream, whipping cream, light cream and sugar. Halve vanilla bean lengthwise and scrape out seeds to cream mixture (add vanilla bean halves, if desired, for additional flavor).
    Place over medium heat, stirring often, until very hot; do not let boil.
    Stir in gelatin mixture until dissolved. Remove vanilla bean halves.
    Pour into ramekins. Chill for 4 hours or until set. To serve, run sharp knife around edges and turn out onto serving plates.
    Spoon Reisling Summer Berry Compote around panna cottas. Garnish with lemon balm or mint.

    More dessert Recipes to Try

    Country cuisine Ecookbook(s) showing the recipe Panna cotta with berry compote:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy


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