White Chocolate Panna Cotta with Berries

Product: Organic Superberry Blend

Serves: 6

Vegetarian (note gelatin): Dessert

Prep time: 10 minutes

Cooking time: 10 minutes

Chill time: 2 hours

Special equipment: None

You will have far more berry compote than you need for this recipe alone. It keeps very well in the fridge for at least several days, and can be spooned over yogurt or granola at breakfast time, added as a pancake topping, or simply spread on toast.

Ingredients

Directions

1. Soak the gelatin leaves in cold water for 5 minutes.
2. Meanwhile, heat the cream and milk in a pan over low heat until you see the first bubbles appear. Add the chocolate and turn off the heat. Stir, mixing gently until melted.
3. Add the gelatin sheets, squeezed dry, then divide between 6 ramekins. Chill for 2 hours.
4. In the meantime, place the berries and sugar in a pan over medium heat. Bring to a boil and cook for about 5 minutes, until the berries have softened and half-collapsed and the sugar has dissolved in the juice. Chill until ready to serve.
5. Place the ramekins in a hot water bath for about 1 minute, then invert over a serving plate to unmold.
6. Add a spoon of the berry compote on top and serve.

Further notes

Make the panna cottas and berry compote the day before and leave to chill in the fridge overnight.