Panna cotta with blueberries and chocolate drizzle
This recipe was submitted by Carolie de Koster as an entry into our special occasion desert reader recipe competition. Caroline says: "The name indicates "cooked cream" but for this lighter version, milk is used and whipped cream folded into it when it is partly set to deliver the dreamiest, creamiest dessert imaginable!"
|1||Cinnamon stick, or strip of lemon peel|
|¼ cup||Cold water|
|3 drops||Almond essence, optional|
|¼ tsp||Vanilla essence/extract|
|1 cup||Cream, stiffly beaten|
- Place the milk into a saucepan with the cinnamon stick or lemon peel and bring to boil. Remove from heat as soon as it boils and stir in the sugar.
- Place the gelatine into an ovenproof bowl or jug and cover with the water. Microwave on MEDIUM for 30 seconds or until just melted but not hot.
- Stir the gelatine into the hot milk, remove the cinnamon stick or lemon peel and pour into a bowl to cool. Stand the bowl in a basin with water and ice or refrigerate until the mixture just starts to set at the sides. Stir gently from time to time until softly set.
- Beat the cream until stiff and beat it into the partly set milk mixture until evenly blended. Pour into 6 - 8 moulds or ramekin dishes and refrigerate at least 2 hours to set completely before turning out for serving with chocolate glaze and blueberries as explained below.
- To make the chocolate drizzle, melt the chocolate with the cream in the microwave on medium for 30 seconds or until the chocolate has softened. Mix well with a teaspoon to create a glaze and use to garnish the serving plates or drizzle over the panna cotta.