Berries and Prosecco DOC pannacotta

Serves: 6
Preparation Time: 30 minutes (plus chilling)
Cooking Time: 10 minutes

INGREDIENTS

For the Vanilla Panna Cotta

• 375 ml of double cream
• 125 ml of whole milk
• 50 g of sugar
• 1 vanilla pod (or a few drops of extract)
• 6 to 8 g of gelatine leaves

For the Prosecco DOC berries

• 250 gr of strawberries
• 250 gr of mixed berries
• 100 ml of Prosecco DOC
• 15 g of sugar
• The juice of half a lemon

To garnish

• Basil leaves
• Balsamic vinegar (a few drops)
• Handful of amaretti cookies

METHOD:

To make the panna cotta, mix the double cream with milk and sugar in a pot and scrape in the vanilla seeds. Add the vanilla pod as well and bring the mixture to boiling point. Remove quickly from the heat and remove the pod. Melt the pre-soaked gelatine (in cold water) into the hot panna cotta mixture, and let it cool down slightly before pouring it into either the mould or the cup/glasses of choice. Let it set in the fridge for at least 3 h until wobbly.

A little industry secret: if you use silicone moulds, freeze the panna cotta to easily remove it from the mould and let it defrost directly on the plate.

To prepare the berries mix simply blitz 200 gr of strawberries with the sugar and lemon juice than pass through a sieve to get rid of the seeds. Now stir in gently the bubbly Prosecco DOC and the remaining berries. Keep refrigerated.

To unmould the panna cotta let the them sit in hot water for a couple of seconds just to ease up the side and flip them straight onto the plates. Allow a little air into the side of the mould and the job would be even easier. Now add spoonfuls of Prosecco DOC berries and glaze the panna cotta with a few drops of balsamic vinegar. Garnish with basil leaves, sprinkle with the amaretti and enjoy with a cold glass of Prosecco DOC.

Recipe by Danilo Cortellini