Panna Cotta with Seasonal Berries
There’s nothing like a refreshing and light dessert after a comforting fall meal. Use whatever fruit or berries are in season to compliment this panna cotta recipe from Chef Jason Lynch’s new cookbook, Straight from the Line. For more easy, fresh, and inspiring dishes, you can purchase the book online now in both paperback and ebook formats. It’s also available in large and in independent bookstores across Canada.
- 2 cups 18% cream
- 1/2 cup sugar
- 1/2 vanilla bean
- 1 1/4 cups whipping cream
- 5 sheets gelatine
- 1 1/2 cups mixed berries
- In a sauce pot heat the cream, sugar, and vanilla to a simmer. Soak the gelatine in cold water for 5 minutes, then wring out the excess water and whisk into the hot cream. Remove from heat. Allow to cool in fridge until room temperature (around 30 minutes).
- Fold in whipped cream and pour mixture into 6 ramekins. Allow to set overnight in fridge.
- Take a paring knife and cut around the outer edge of ramekin. Turn ramekin upside down and shake until custard drops onto your hand. Place on a plate and serve with your favourite berries.
Serves 6 people.
Recipe provided by:
Chef Jason Lynch, Le Caveau Restaurant
(From his first cookbook, Straight from the Line, available for purchase online at ablesensepublishing.com.)