Panna cotta with blueberries

 

Serves 6

 

Ingredients:

500ml carton créme fraîche

1 vanilla pod, cut in half crossways, then each split

6 tbsp caster sugar

1tsp powdered gelatine

3 packs of blueberries

8 tbsp dessert wine such as Moscatel

Preparation:

Place the créme fraîche, half the vanilla pod and 4 tbsp sugar in a pan and warm gently until sugar dissolves and the cream just comes to the boil.

Meanwhile, soak the gelatine in 1 tbsp cold water. 

Pour a little of the cream on to the gelatine and stir until dissolved, then return to the bulk of the mixture. Remove the vanilla pod and scrape out the seeds. Transfer to 6 small moulds or ramekin dishes and chill out overnight until set.

Place the remaining ingredients in a saucepan and warm gently until the sugar is dissolved. Leave to infuse until cold, then scrape the seeds from the vanilla pod.

Unmould the panna cotta on to individual plates and spoon blueberries over and around each each portion. Serve at once.