Here is another dessert I decided to try for our Halloween party. I combined two of my favourite desserts, my vanilla bean panna cotta and my summer berry lime compote.
For the Halloween party I served the pannacotta in individual glasses.
The vanilla bean pannacotta is creamy, light and absolutely delicious. The summer berry lime compote serves as a sauce (my family love the compote as a topping for ice cream, far better than any store bought topping) it is delicious.
The following day my kids requested the panna cotta again, so I made it, as it is really easy to make, but this time I served it on a plate with the berry sauce around it. It worked perfectly again.
If you have never tried to make pannacotta give it a go, it is so easy and tastes so good. As for the summer berry lime compote, make the most of summers fresh berries, this sauce can be used for so many things and is just delicious.
For the Halloween party I served the pannacotta in individual glasses.
The vanilla bean pannacotta is creamy, light and absolutely delicious. The summer berry lime compote serves as a sauce (my family love the compote as a topping for ice cream, far better than any store bought topping) it is delicious.
The following day my kids requested the panna cotta again, so I made it, as it is really easy to make, but this time I served it on a plate with the berry sauce around it. It worked perfectly again.
If you have never tried to make pannacotta give it a go, it is so easy and tastes so good. As for the summer berry lime compote, make the most of summers fresh berries, this sauce can be used for so many things and is just delicious.
Recipe
Recipe adapted from a 'Better Homes and Gardens' magazine
Serves 7
Pannacotta:
2 cups (500ml) thickened cream
1/2 cup (125ml) milk
2/3 cup caster sugar
1 vanilla bean, split
3 teaspoons gelatine powder
1/2 cup (125ml) cold water
Summer Berry Lime Compote:
500g strawberries, hulled
125g caster sugar
Finely grated rind of 1 lime
1 tablespoon lime juice
2 tablespoons water
120g raspberries
150g blueberries
Serves 7
Pannacotta:
2 cups (500ml) thickened cream
1/2 cup (125ml) milk
2/3 cup caster sugar
1 vanilla bean, split
3 teaspoons gelatine powder
1/2 cup (125ml) cold water
Summer Berry Lime Compote:
500g strawberries, hulled
125g caster sugar
Finely grated rind of 1 lime
1 tablespoon lime juice
2 tablespoons water
120g raspberries
150g blueberries
Put the cream, milk and sugar in a medium saucepan. Split the vanilla bean in half lengthways, scrape the seeds from the vanilla bean with a knife, place the seeds and pod into the cream mixture.
Place the saucepan over a medium heat, stir the cream mixture until the sugar dissolves and the mixtures comes to a simmer. When heating the cream do not let it boil or it will scald.
While the cream mixture is heating, put the gelatine powder and water in a medium sized bowl. Put the bowl over a pan of simmering water, don't let the simmering water touch the base of the bowl. Gently stir the gelatine occasionally until it has dissolved in the water. Remove the bowl from the pan and allow to cool for 5 minutes.
Remove the cream mixture from heat once it has come to a simmer. Remove and discard the vanilla pod. Stir the gelatine mixture into the cream mixture until well combined.
Now if using 7 x 1/2 cup capacity plastic moulds (you can use other moulds, see notes above). Place the moulds in a baking tray that just fits the moulds side by side. Transfer your panna cotta mixture into a pouring jug and pour evenly into the moulds. Cover each mould with plastic wrap (my moulds come with a lid) and refrigerate for 4 hours or until set.
If using a serving glass and you want to serve it like it is pictured above, place the glasses in a baking tray that fits the glasses side by side. Transfer your panna cotta mixture into a pouring jug and pour evenly into the moulds, leaving enough space at the top for the compote. Cover each mould with plastic wrap (my moulds come with a lid) and refrigerate for 4 hours or until set.
Place the saucepan over a medium heat, stir the cream mixture until the sugar dissolves and the mixtures comes to a simmer. When heating the cream do not let it boil or it will scald.
While the cream mixture is heating, put the gelatine powder and water in a medium sized bowl. Put the bowl over a pan of simmering water, don't let the simmering water touch the base of the bowl. Gently stir the gelatine occasionally until it has dissolved in the water. Remove the bowl from the pan and allow to cool for 5 minutes.
Remove the cream mixture from heat once it has come to a simmer. Remove and discard the vanilla pod. Stir the gelatine mixture into the cream mixture until well combined.
Now if using 7 x 1/2 cup capacity plastic moulds (you can use other moulds, see notes above). Place the moulds in a baking tray that just fits the moulds side by side. Transfer your panna cotta mixture into a pouring jug and pour evenly into the moulds. Cover each mould with plastic wrap (my moulds come with a lid) and refrigerate for 4 hours or until set.
If using a serving glass and you want to serve it like it is pictured above, place the glasses in a baking tray that fits the glasses side by side. Transfer your panna cotta mixture into a pouring jug and pour evenly into the moulds, leaving enough space at the top for the compote. Cover each mould with plastic wrap (my moulds come with a lid) and refrigerate for 4 hours or until set.
Summer Berry Lime Compote: Slice the strawberries widthways into 3mm slices.
Combine the sugar, lime rind, lime juice and water in a medium sized saucepan. Stir over low-medium heat until the sugar dissolves.
Add the berries, stir to coat in the syrup, bring to a simmer and cook over low-medium heat, stirring occasionally for 5 minutes or until the berries soften (the raspberries will collapse). Cool slightly, then refrigerate until needed.
Combine the sugar, lime rind, lime juice and water in a medium sized saucepan. Stir over low-medium heat until the sugar dissolves.
Add the berries, stir to coat in the syrup, bring to a simmer and cook over low-medium heat, stirring occasionally for 5 minutes or until the berries soften (the raspberries will collapse). Cool slightly, then refrigerate until needed.
If serving on a plate: To turn out the panna cottas, loosen them by sliding a knife gently up one side of the panna cotta, this will create an air pocket which will help them slide out easily. Turn out the panna cotta onto serving plates.
Carefully spoon the compote around the pannacotta.
If serving in glasses, make sure the pannacotta has set, then carefully spoon the compote on top of your pannacotta. This can be done a few hours in advance. Refrigerate until needed.
Enjoy!
Find the panna cotta recipe at www.whatscookingella.com/vanilla-bean-panna-cotta.html
Find the summer berry lime compote recipe at www.whatscookingella.com/summer-berry-lime-compote.html
Pin it (plate): www.pinterest.com/pin/399413060682095241/
Pin it (glasses): www.pinterest.com/pin/399413060682095262/
Find the summer berry lime compote recipe at www.whatscookingella.com/summer-berry-lime-compote.html
Pin it (plate): www.pinterest.com/pin/399413060682095241/
Pin it (glasses): www.pinterest.com/pin/399413060682095262/
I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.
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