My Honey Panna Cotta with Blackberry Compote is one of the easiest desserts you could ever make, and virtually impossible to mess up. Here I have flavoured it with honey. Serving this Panna Cotta with Blackberries Compote is top .
Here is what you need to prepare these lovely Honey Panna Cotta with Blackberry Compote and that serves 4
- 300 ml double cream
- 300 ml milk
- 4 Tbsp forest Honey
- 4 gelatine leaves
For the Blackberry Compote
- 300 g blackberries
- 1 Tbsp forest honey
- Juice and zest of 1 lemon
Now follow the preparation of this Honey Pan Cotta with Blackberry Compote and you then will just have to enjoy it
First, soak the gelatine leaves in cold water. Lightly oil 4 ramekins and line the base of each with a circle of greaseproof paper.
Heat the cream, milk and honey in a small saucepan to just below boiling point. Remove from the heat, squeeze the gelatine to remove the soaking water, then add it to the hot cream mixture and stir until the gelatine has completely dissolved. Pour into the prepared moods, transfer to the fridge and leave to set for at least 3 hours or over night.
Meanwhile, make the compote. Put 2/3 of the blackberries in a pan with the honey, lemon juice and zest and heat gently until the fruits have popped and released their juices. Stir in the rest of the blackberries. Remove from the heat and leave to cool.
To remove the pan cotta, dip the moulds into hot water, then place an upturned plate over the top of the mould and turn out. Serve with the blackberry compote.
A key to Perfection is to use gelatine leaves. it is easier to use than powder that can be granular. Leaves are much smoother too.