Panna cotta is easily one of my favourite Italian desserts. It’s simple to prepare and leaves you with a gloriously wobbly dome of vanilla studded cream.
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For the panna cotta:
1 litre single cream
60g caster sugar
2 vanilla pods, split and seeds scraped (or 1 tsp vanilla extract)
10g gelatin leaves (individual leaves vary in weight so check packet for info)
Sprigs of mint, to garnish
For the berry sauce:
400g frozen berries
60g caster sugar
Splash of crème de cassis (optional)
Saucepan
Pyrex or glass dish
6-8 dariole moulds (or glass serving cups)
Hand blender
Sieve