Blackberry Panna Cotta
- 4 leaves fine-leaf gelatine
- 250ml double cream
- 100g caster sugar
- 1 tsp vanilla extract
- 450g (1 pot) Onken Limited Edition Blackberry & Vanilla yogurt
- A little vegetable oil for greasing
- 300g blackberries
- 150g caster sugar
- Juice of 1 lemon
Prepare it in advance as it needs a little time to set.
Lightly grease six 175ml ramekins (or mini jelly moulds) and set aside.
Soak the gelatine leaves in cold water for 5 minutes, until softened.
Heat the cream and sugar over low heat in a pan, stirring until the sugar dissolves.
Take off the heat.
Squeeze the gelatine leaves to get rid of excess water and stir into the hot cream until dissolved.
Stir the vanilla extract and yogurt until combined.
Divide the mixture evenly between the ramekins, filling to the top.
Chill for a few hours, or overnight, until set.
Prepare the blackberry syrup. Put all the ingredients in a saucepan and bring to a simmer over low heat, stirring so the sugar dissolves. Cook for a few minutes, until the blackberries start to burst and release their juices.
Strain using a fine sieve, collecting the syrup into a bowl. Cool slightly.
Dip the bottoms of the ramekins into hot water few seconds then carefully invert onto small plates.
Drizzle the cooled blackberry syrup over the panna cotta, letting it drip prettily down the sides.