Risotto Acquerello and Fresh Black Truffle - Chef Recipe by Francesco Mannelli.
Winter’s most treasured delicacy adds flavour and fragrant punch to this risotto that will have e...
This is my absolute favourite dessert. For me, if there is panna cotta on the menu, I find it hard to go past, even though there is not much about it that is good for you (except in this case the accompanying berry coulis and fresh berries are healthy). So, just enjoy it! I believe everyone should allow themselves an indulgence, but just make sure it's not too often!
375 ml cream
185 ml milk
110 g (1/2 cup) sugar
1 vanilla pod, seeds scraped
3 tsp powdered gelatine (or 2 sheets softened in cold water)
250 g raspberries
125 g blueberries
Put the cream, milk, sugar and vanilla pod and seeds in a saucepan over medium heat and stir until the sugar dissolves.
Bring to a simmer and cook for 3 minutes, then remove from the heat and sprinkle over the powdered gelatine (or add the softened sheets). Whisk the gelatine in well. Strain the mixture into a large jug.
Pour into six 125 ml moulds and leave to cool, then refrigerate for 3 hours, or until firm.
Place half the raspberries and blueberries in a food processor and blend until smooth, forming the berry coulis.
To serve, briefly dip the moulds into hot water and turn the panna cottas out onto plates.
Serve with the berry coulis and remaining fresh berries.