Panna Cotta With Blueberry Compote
|Double cream||1 Pint (600 milliliter)|
|Vanilla pod||1 , split lengthways|
|Lemon rind strips||4|
|Caster sugar||2 Ounce (50 gram)|
|Gelatine||1 1⁄2 Teaspoon|
|Amaretto di saronno liqueur||2 Tablespoon|
|For blueberry compote|
|Blueberries||8 Ounce (250 gram)|
|Lemon juice||1 Tablespoon|
Heat 450 ml (¾ pint) of the cream in a saucepan with the vanilla pod, lemon rind and sugar until it almost reaches boiling point, then strain through a fine sieve.
Soak the gelatine in the liqueur for 1 minute, then heat very gently until the gelatine dissolves.
Make sure that you do not let the gelatine boil because this destabilizes it.
Stir a little of the vanilla cream into the gelatine and then pour this back into the rest of the vanilla cream.
Whisk the remaining cream until it forms soft peaks and fold it into the cooled vanilla cream.
Pour into eight 150 ml (1/4 pint) moulds and chill for 2-3 hours or until set.
Meanwhile, put the blueberries, sugar, lemon juice and water in a saucepan and heat gently until the blueberries soften and the liquid becomes a little syrupy.
Leave to cool.
Unmould the set panna cotta by briefly immersing the base and sides of the moulds in hot water.
Invert on to plates and spoon the blueberry compote around them.