Even better was enjoying them with Mum’s Panna Cotta! This dessert would have to be the most perfect combination of creaminess, followed by a hit of berry tang! Gives pav a good run for it’s money!
Between me picking and eating as I go, and my dad lurking in the shed – wanting to dose the bush with ’round up’ – we’re actually lucky there were any berries left for dessert …
Panna Cotta
Ingredients
¼ cup water
3 ½ teaspoons Agar Agar (a flavourless gelling agent derived from cooked and pressed seaweed, used instead of powered gelatin…the humane alternative)
3 ¼ cups single or pouring cream
¾ cup icing sugar, sifted
1 vanilla bean scraped or 1 teaspoon of vanilla bean paste
Place water in a bowl and sprinkle over the gelatine. Set aside for 5 mins. Place cream, icing sugar, and vanilla in saucepan over medium low heat and simmer stirring occasionally for 5 mins, Add gelatine and cook stirring for 2 mins. Pour mixture into moulds ½ cupx8 and refrigerate for 4-6 hours or until set.
To serve, invert onto plates serve with handfuls of berries.
Makes 8
