Berries with panna cotta

Prep 15 mins + chilling time | Cook 20 mins | Serves 6

If you don’t have the dariole or panna cotta moulds, pour the panna cotta mixture into small glasses and serve without turning out onto plates.

¹⁄₂ cup milk
600ml thickened cream
³⁄₄ cup caster sugar
1¹⁄₂ tsp finely grated orange zest
1 vanilla bean, split lengthways
1 tbs boiling water
2¹⁄₂ tsp powdered gelatine
250g strawberries, hulled and halved lengthways
250g blueberries
2 tbs icing sugar
2 tbs water

Step 1 To make panna cotta, place milk, cream, sugar and orange zest into a medium saucepan. Using a teaspoon, scrape vanilla bean seeds into pan then add the pod. Stir until sugar dissolves and bring slowly to the boil over medium-low heat. Simmer over low heat, stirring occasionally, for 10 minutes. Remove from heat.

Step 2 Place boiling water in a small heatproof bowl. Sprinkle with gelatine and stir until dissolved. Set aside 3 minutes. Stir gelatine mixture into cream mixture. Strain cream mixture through a sieve into a heatproof jug. Pour into 6 x ³⁄₄ cup capacity dariole or panna cotta moulds. Place on a tray, cover and refrigerate for 5 hours or overnight until set.

Step 3 To cook berries, place strawberries, blueberries, icing sugar and water into a medium saucepan. Bring to the boil over medium heat, then reduce heat and simmer for 2-3 minutes until glossy. Transfer to an airtight container and chill until ready to serve.

Step 4 To serve, dip the base of each mould into hot water for a few seconds. Run a knife around the edge and turn the panna cotta out onto serving plates. Serve with berries.

Good for you ... Blueberries

A good source of vitamin C which contributes to the normal functioning of the body’s immune system.

Provide vitamin E, an antioxidant vitamin that helps protect cells from damage due to free radicals.

A source of dietary fibre, which is important for the normal functioning of the intestine.

The natural purple pigments are antioxidants and may boost the body's level of these compounds.