Preparation
- Soak the gelatine in cold water for about 5 minutes.
- Put the cream, milk, sugar, vanilla seeds and the scraped pod into a pan, heat while stirring until just before boiling and remove from the heat. Leave to infuse for about 15 minutes, then remove the pod.
- Squeeze out the gelatine and stir it into the still-warm cream mixture until completely dissolved.
- Pour into four moulds or glasses rinsed with cold water and leave to set in the fridge for at least 5 hours, ideally overnight.
- For the compote, clean the berries, cut them smaller if necessary and warm them with the sugar until they break down slightly.
- Turn out the panna cotta (loosen it all around with a warm knife or dip the moulds briefly in hot water) and serve with the compote.
Drink with it
Sparkling wine · excellent match
Moscato d'Asti or Brachetto d'Acqui
Light sweetness and bubbles keep pace with the dessert, and the Brachetto adds its own raspberry and rose notes to go with the berry compote.
Sparkling wine, Champagne, and Prosecco: what's the difference?Fruit liqueur · excellent match
Cassis or raspberry liqueur, a small chilled glass
The mild vanilla cream leaves room for concentrated berry fruit in the glass; the liqueur picks up the raspberry compote like a second sauce.
Sweet wine · good match
Riesling Auslese
Luscious sweetness and high acidity counter the cream and pick up the acidity of the berries.
Which wine goes with dessert? Comparing sweetness deliberatelyFloral gin · good match
Floral gin and tonic
Floral notes carry the vanilla, while the quinine in the tonic sets a bitter counterpoint to the sweetness.
Gin styles: London Dry, Old Tom, Navy Strength, and more