A recipe from the Good Food collection.
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- 450 ml (16 fl oz) thick (double/heavy) cream
- 4 tablespoons caster (superfine) sugar
- 2 tablespoons grappa (optional)
- vanilla extract
- 3 leaves or 1¼ teaspoons gelatine
- 250 g (9 oz) berries, to serve
1. Put the cream and sugar in a saucepan and stir over gentle heat until the sugar has dissolved. Bring to the boil, then simmer for 3 minutes, adding the grappa and a few drops of vanilla extract to taste.
2. If you are using the gelatine leaves, soak them in cold water until floppy, then squeeze out any excess water. Stir the leaves into the hot cream until they are completely dissolved. If you are using powdered gelatine, sprinkle it onto the hot cream in an even layer and leave it to sponge for a minute, then stir it into the cream until dissolved.
3. Pour the mixture into four 125 ml (½ cup) metal or ceramic ramekins, cover each with a piece of plastic wrap and refrigerate until set.
4. Unmould the panna cotta by placing the ramekins very briefly in a bowl of hot water and then tipping them gently onto plates. Metal ramekins will take a shorter time than ceramic to unmould as they heat up quickly. Serve with the fresh berries.