Roasted Blackberry Panna Cottas
Creamy panna cottas made with roasted blackberries, Greek yogurt & some really good vanilla. This is a super simple dessert & it's a great way to use seasonal blackberries!
Servings: 5 People
Equipment
- 5 150ml Pudding Moulds
- Medium Saucepan
- Sieve
- Mixing Bowls
- Roasting Dish
Ingredients
Roasted Blackberry Puree
- 500 g Blackberries
- 30 g Caster Sugar
- 1 tbsp Lemon Juice
- 1 tsp Balsamic Vinegar
- A Pinch Of Sea Salt
Panna Cottas
- 4 Gelatine Leaves
- 300 g Roasted Blackberry Puree
- 300 g Double Cream
- 150 g Whole Milk
- 70 g Caster Sugar
- ½ A Vanilla Pod (Or 1 tsp Vanilla Paste)
- 150 g Greek Yogurt
Macerated Blackberries
- 200 g Blackberries
- 35 g Caster Sugar
- 2 tsp Lemon Juice
Instructions
Roasted Blackberry Puree
- Preheat an oven to 200°c/180°c fan (392°f/356°f).
- Add the blackberries, sugar, lemon juice, vinegar & salt into a mixing bowl then toss to combine.
- Transfer the blackberries to a roasting dish then roast in the preheated oven for 20-25 minutes, until the blackberries are soft & the juices are syrupy. Make sure to stir them every 10 minutes or so.
- Once cooked, let the blackberries cool slightly then blend them into a smooth puree using a jug or stick blender.
Panna Cottas
- Lightly grease 5 pudding moulds with a neutral oil then set to one side.
- Fill a bowl with cold water then add in the gelatine leaves, one at a time. Leave them to soak whilst you heat the cream up.
- Weigh 300 grams of the blackberry puree into a saucepan then add in the cream, milk, sugar & vanilla. If you're using a vanilla pod, scrape out the seeds then add both the pod & seeds into the pan.300 grams will be most, if not all of the blackberry puree.
- Set the pan over a low heat, whisk the mix to combine then warm gently, until steaming hot then take the pan off the heat. Make sure to stir the mix regularly & don't let it boil!
- Next, squeeze as much water as you can from the soaked gelatine then add it into the cream & stir until dissolved. Add in the Greek yogurt, whisk to combine then pass the mix into a bowl through a sieve.
- Fill a larger, separate bowl up with ice & water then place the bowl containing the cream into the bowl of water. Stir the panna cotta mix regularly until it has cooled down & has started to thicken. This will take around 20 minutes.Allowing the panna cotta mix to cool like this holds the vanilla seeds in suspension, preventing them from sinking.
- Transfer the panna cotta mix to a jug then pour into the moulds. Place in the fridge & leave to set. This will take a minimum of 4 hours.
Macerated Blackberries
- Add the blackberries into a mixing bowl along with the sugar & lemon juice. Gently mix to combine then leave to macerate in the fridge for at least a couple of hours.I like to macerate the blackberries at the same time as making the panna cottas then they're ready at the same time!
Plating Up
- Fill a medium sized bowl up with hot water.
- Dunk a mould into the hot water then take it straight out.Don’t fully submerge the pudding mould, we don’t want to get the panna cotta wet.
- Gently loosen the panna cotta’s top edge using your fingers then carefully turn out into a bowl. Repeat with the remaining panna cottas.If the panna cotta won’t come out, dunk the mould into the water a second time.
- Spoon over a generous amount of the blackberries & the macerating syrup then serve!
Notes
1. Cooking On An Aga - Roast the blackberries in the roasting oven, on the second from bottom set of runners. Use the simmering plate to warm the cream.
2. Blackberries - If you're picking your own blackberries, you'll need to give them a soak in vinegar & water before using them. There's a full guide to doing this in the post above.
3. Gelatine - I use Dr Oetker platinum grade gelatine sheets but other brands will work as well.
4. Vanilla – I’d recommend using a vanilla pod to flavour the cream. You only need half of one but you could also use a teaspoon of vanilla paste instead.
5. Cooling – Once the panna cotta mix has been made, it needs to be stirred regularly until cold before being poured into the moulds. This is how to stop the vanilla seeds from sinking.
6. Mould Size – This recipe makes 4 panna cottas using 150ml pudding moulds. You can use different size moulds to make more or less portions. Keep in mind that the setting time might vary.
7. Greasing The Moulds - It's best to lightly grease the moulds before filling them, as this makes it easier to turn the panna cottas out. Make sure to use a small amount of neutral oil to do this. I use veg oil.