Summer is the time we all look forward to: the sunshine (sometimes!), the long days (usually), and of course, the most delicious seasonal berries (which we’re really lucky to have right on our New Forest doorstep!)
This month, Tony shows you how to make the most of these delicious beauties with the perfect chilled dessert: a Vanilla panna cotta!
Watch the video and find the full recipe below.
Panna cotta with New Forest berries
Serves 4 people
• 3 gelatine leaves
• 250ml full-fat milk
• 250ml double cream
• 1 vanilla pod, split lengthways, seeds scraped out
• 40g sugar
• Raspberry coulis
• Fresh, seasonal New Forest berries (strawberries, raspberries & blueberries)
• Edible flowers
• Home-made shortbread
Soak the gelatine leaves in a little cold water until soft. Place the milk, cream, vanilla seeds and sugar into a pan and bring to a simmer. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved. Divide the mixture among four molds or ramekins and leave to cool. Place into the fridge for at least 3 hours or until set. Once set, carefully extract the panna cotta to come out of the molds, (if it sticks, dip the molds into hot water for a second) place on the plate and decorate with raspberry coulis, fresh New Forest berries, edible flowers and home-made shortbread.
Simple and delicious!