At your service! Here’s how to dish up Panna Cotta with Wild Berry Compote.
No of portions: 4
For Panna Cotta
300 ml Whipping cream
40 gr Sugar
1/3 no Vanilla pod
2 sheets Gelatin leaves
For wild berry compote
40 gr Frozen strawberries
40 gr Frozen blueberries
40 gr Frozen blackberries
50 gr Sugar
Method for preparation
Soak gelatin leaves in cold water.
Heat up cream gently, add sugar and vanilla.
Bring to a boil and take it off heat.
Add bloomed gelatin after removing excess water.
Allow the mixture to cool while mixing continuously.
Pour into individual portion glasses; let it set in the refrigerator.
Cook the berries with sugar to prepare thick compote.
Once Panna Cotta is set, pour some compote on top and garnish as desired.
Recipe courtesy: Executive Chef Adam Szczechura of the Kitchen District, Hyatt Regency, Gurgaon.
The Kitchen District, a multi cuisine restaurant at Hyatt Regency Gurgaon serves a wide array of appetizing desserts.