Panna Cotta with Minestrone of Berries and Peach
Decadent panna cotta is perfect for showcasing any number of delicious soft fruits—experiment on your own with your favourite seasonal berries.
Mark Stower, Director of Food and Service
- Preparation time: 25 mins
- Cooking time: 15 mins plus setting time
- Serves: 6
Split the vanilla pod in half lengthways and scrape out the seeds.
Put the vanilla seeds, orange zest and juice, sugar, double cream and milk into a large pan. Bring to the boil and simmer for 5 minutes, until the vanilla and orange have infused the milk and cream. Remove from heat and set aside.
Place the gelatine sheets in a bowl of cold water and leave for 5 minutes to soften. Then add to the cream mixture to dissolve. This is now your panna cotta mixture.
Pour equal amounts of the panna cotta mixture into six dessert glasses and leave to set in the refrigerator for 4 hours.
To make the syrup, put the honey and wine in a saucepan and bring to the boil. Then cool.
Take the six panna cottas out of the refrigerator and arrange equal amounts of the raspberries, blueberries and cherries on top of each. Now spoon over the syrup.
Place a thin slice of peach on each and top with a fresh sprig of mint, then serve.
One of the buzz words in nutrition circles is phytonutrients – plant chemicals that are not classified as conventional nutrients (like vitamins and minerals), but which have health-promoting properties.
These substances are the focus of research worldwide. One group of these substances – the flavonoids – are found in fruit and vegetables, as well as in red wine and chocolate!
Raspberries, cherries and blueberries are all full of these flavonoids, especially one type known as anthocyanins – they give the lovely red and blue hues to these fruits. All these berries are rich in vitamin C and fibre too, so eating more berries when they are in season is definitely the way to go.
About a handful of berries or cherries counts as one of your 5 a day.
Dr Juliet Gray, Company Nutritionist