Vanilla Panna Cotta with Fruit of the Forest Coulis

Panna Cotta is an incredible easy quick dessert to make and is the perfect sweet creamy accompaniment to the other component of this dish.

Ingredients serve 10

1200 ml fresh cream

½ cup caster sugar (110 g)

10 gelatine leaves

1½ tsp bourbon vanilla sugar

Method

Place gelatine leaves in cold water and let soak for 15 min. Place cream and sugar in a saucepan with vanilla sugar and heat up to approx. 80º C. Take saucepan off the heat and let allow cooling to 40º C (lukewarm). Drain the water from the gelatin leaves and whisk into the cream until dissolved. Pour into greased Dariole moulds and place covered in the fridge for at least 4 hours or overnight. Remove the Pannacotta from the fridge and place upside down on a serving plate. Pour some coulis in the middle of the plate and place fresh fruit such as kiwi slices, orange slices, strawberry and blueberry. Garnish with a lemon and lime waffle, chocolate strips and dust with icing sugar.

Note: If Bourbon vanilla sugar is unavailable use 1 vanilla pod or 1½ tsp vanilla paste.