Panna Cotta with Berry Sauce

PANNA COTTA:

• 1 tablespoon unflavoured gelatine
• 2 tablespoons milk
• 2 cups cream whole/whipping or heavy (500 grams)
• 6 tablespoons granulated sugar (80 grams)
• 1 teaspoons vanilla extract

BERRY TOPPING:

• 1.5 cups berries - we're using blackberries and black cherries
• 1/4 cup granulated sugar
• 2 teaspoons corn starch
• 1 tablespoon lemon juice
• 3 tablespoons water

PANNA COTTA:

• Pour the milk into a small saucepan, and add the gelatine on top, allow to stand for a minute. Place the pot on low heat - allow to warm up until gelatine has dissolved (1-2 minutes should be enough). Remove from heat immediately - careful not to boil
• Add the cream and sugar, to a large pot, then heat on medium to low heat until cream starts to boil, then immediately remove from heat
• Add the gelatine mixture and the vanilla - mix well with a whisk.
• Pour into desired molds, let the mixture cool off and then pop in the refrigerator for about 6 hours until panna cotta is firm
• Removing from mold: Dip the mold into boiling water for about 5 seconds - run the tip of a knife around the edge of mold and flip over onto a serving plate.
• Add berry sauce, as desired, and serve.

BERRY TOPPING:

• Drain the cans of blueberries and black cherries
• Mix together berries, sugar, cornstarch, water and lemon juice, in a saucepan, bring to a boil then lower heat and simmer until desired thickness.
• Pour into a container, allow to cool, and then refrigerate for 3 hours.