Vanilla Panna Cotta & White Wine Berry Syrup with Orange

Well this is just like my other Panna Cotta that I made just added a few touches, although I like to call it 'Blood Bathed Panna Cotta'. Its a shame I didn't have any mint leaves then it would've been a good garnish and such.

Ingredients:

Panna Cotta-

300mL- Cream
100mL- Extra Cream
1Sheet- Gelatin
1- Vanilla bean (if you can't get this, then just use 1tsp of vanilla extract)
Lemon Peel (cut some off the lemon, try cut one long strip, it makes things a lot more easier)
70mL- Milk
70g- Caster Sugar

Method-

Place the 300mL cream in a saucepan along with the lemon peel and the vanilla bean (split the vanilla down in half) over a very low heat, also don't boil the cream or place it over the heat for too long otherwise it'd reduce. Soak the gelatin in cold water and allow it to soften (see note), then combine the sugar and extra cream together and mix together with a spoon. Once the gelatin has softened squeeze out any excess water and place in the saucepan along with the milk and stir until the gelatin has dissolved. Then add in the creamy sugar and stir to combine. allow mixture to cool. Keep the vanilla pod for the syrup and strain the mixture to have a silky and smooth mixture. Then use 125mL dariole moulds or coffee cups, spray them with a little bit of oil and pour in the mixture, fridge it over night (takes about 6hours to set).

White Wine Berry Syrup-

250ml - White Wine
70g - Caster Sugar
1 Punnet of Strawberries and Raspberries each
Vanilla Pod from the Panna Cotta (rinse it clean)

Method-

Place all ingredients into a saucepan and simmer. The mixture is to reduce it until a syrupy consistency this should take about 15minutes. Once the berries are starting to soften and there is no longer any bitterness from the wine, strain the mixture through and throw out any unwanted pulp. Cool the mixture down in a fridge.

To serve, place Panna Cotta in the middle of a plate/bowl and pour a reasonable amount of syrup into the bowl and serve with orange segments and strawberries.

Note: You MUST cool down the Panna Cotta before pouring into moulds, do not fridge them to cool them down, this will cause the Gelatine and the cream to split and is unable to set properly.

.rEy.