This is one of the easiest recipe for creamy panna cotta, infused with thyme and lemon, and served with berry sauce.
PANNA COTTA WITH THYME, LEMON AND BLUEBERRY SAUCE
(Based on Simon Rimmer’s recipe)
For panna cotta:
3 gelatine leaves
250 ml milk
250 ml double cream
1/4 cup sugar
about 3-4 sprigs of thyme
1/2 lemon zest
For blueberry sauce:
1 cup blueberries
1 teaspoon lemon juice
water, if needed to thin out the sauce
- Soak the gelatine leaves in a little cold water, set aside until soft.
Place the milk, cream, sugar lemon zest and fresh thyme into a pan and bring to a simmer. Remove the thyme springs and discard.
Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
- To make the sauce place the blueberries and sugar in a small saucepan over medium heat. Stir until the sugar has dissolved and the blueberries are hot and popped. Remove from heat and add in the lemon juice. Add water, if needed, to achieve the proper consistency. Allow to cool completely before topping the panna cotta.
- To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with more fresh blueberries.