Panna Cotta Bundt with Berry Coulis
Equipment
- Jelly mould / Bundt pan
Ingredients
- 1 ½ cups milk divided
- 20 grams gelatine 2 sachets
- 3 ½ cups cream
- ½ cup castor sugar
- 4 tsp vanilla essence
Instructions
- Add ½ a cup of milk to a small saucepan and warm through. Remove from heat and add the gelatine sachets to the warm milk. Whisk through to dissolve and set aside.
- Add the remaining 1 cup of milk to a medium sized saucepan, together with the cream, sugar and vanilla essence. Keep stirring until the sugar has dissolved and remove from heat.
- Add the gelatine mixture to the cream mixture and combine well.
- Coat your jelly mould or bundt pan with non-stick spray, then pour the mixture into the mould. Place in the fridge overnight or at least 6 hours to allow to set.
- Serve with berry coulis and fresh berries.