Panna Cotta with Blackberry Compote
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 4 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 sheets gelatine, white
- 1 vanilla pod (s)
- 400 ml whipped cream
- 30 grams sugar
- 100 g mascarpone
- Orange (n) - peel, grated
- 300 g blackberries
- 60 g suar
- 0.5 teaspoon ½ cornstarch
- 0.5 teaspoon ½ orange (n) - peel, grated
- 125 ml orange juice, freshly squeezed
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water. Slit open the vanilla pod and scrape out the pulp. Bring the whipped cream, sugar, vanilla pod and vanilla pulp to the boil in a saucepan. Dissolve the gelatine in the warm vanilla cream. Let cool while stirring. Stir the mascarpone and orange peel well and fold into the cooled vanilla cream. Fill into one to 4 molds and put in the refrigerator for several hours.
- For the compote, defrost the blackberries in a bowl. Caramelize the sugar in a saucepan, add the freshly squeezed orange juice and blackberries and simmer for about 5 minutes until the sugar has dissolved. If necessary, stir the cornstarch with a little cold water and stir into the boiling sauce. Let cool and serve with the well-chilled dessert. Instead of blackberries, a fruit mixture, raspberries, currants, etc. can also be used.
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