Berries are one of my favourite things to bake with. Mulberries, especially, instantly transport me to my childhood when I would collect them myself from the trees! They are the perfect combination of sweetness and acidity! This week when my fruit vendor got me the first box of mulberries of the season, I was so excited! I made mulberry granita with one half, and the other I used to make this delicious mulberry pannacotta.
This mulberry pannacotta is sophisticated, super easy, and packed with the delicious berry-flavour! You would be surprised to see how something so easy to make can be so delicious to eat!
- 3 gelatine leaves ( or 1 tablespoon gelatine powder/ 1 tablespoon agar agar. Sprinkle the gelatin over 6 tablespoons cold water in a medium-sized bowl and let stand 5 to 10 minutes. )
- 1 cup mulberries puree, strained
- 1 cup whole milk
- 1 cup double cream
- 1 tsp pure vanilla extract or beans of one vanilla pod
- 2 tbsp granulated sugar
- Soak the gelatine leaves in a little cold water until the leaves are soft.
- In a saucepan set over medium heat bring milk, cream, mulberry puree, vanilla extract and sugar to a simmer.
- Take the pan off heat. Squeeze the water out of the gelatine leaves and add it to the cream mixture while it is still warm. Mix until the gelatine is dissolved.
- Pour into ramekins or any other ceramic ware and refrigerate overnight.
- To demould, dip the ramekin in warm water and carefully slide out the panna cotta.