Now let’s cook
Just 7 g of gelatine will set the cream, the milk and the sour cream alike. That leaves the sauce to the berries.
Ingredients
- 240 ml milkcow’s milk
- 7 g gelatinethe animal protein collagen, sold as powder or leaves, used to set aspics, jellies and desserts
- 1 vanilla podthe dried fruit of a tropical climbing orchid, used as a spice
- 480 ml whipping cream30% fat or more
- 113 g sugarwhite granulated sugar
- 230 g sour creamthick soured cream made from cream and a starter culture
- 120 g raspberriesred berries made of many small fused fruitlets
- 150 g strawberriesjuicy red berries with small seeds on the surface
- 50 g sugarwhite granulated sugar
- 1½ tsp lemon juicesqueezed from a lemon
Method
Pour 240 ml of milk (full-fat) into a saucepan and sprinkle 7 g of gelatine evenly over it. Leave it off the heat for 5 minutes, until the gelatine has swollen.
Set the pan over a low heat and stir for about 5 minutes, until the gelatine has dissolved and the milk is steaming. Do not let it boil.
Slit the vanilla pod lengthways, scrape out the seeds and put them in the pan together with the pod, 480 ml of cream and 113 g of sugar. Stir for about 5 minutes, until the sugar has dissolved and the mixture is steaming, but do not let it boil. Take the pan off the heat, leave it for 5 minutes and lift out the pod.
Put 230 g of sour cream (full-fat) in a bowl with a spout. Pour the warm cream mixture into it a little at a time, whisking all the while, until the mixture is completely smooth.
Quickly divide the mixture among 6 glasses or 8 ramekins and chill for 4 to 6 hours, until fully set.
Make the sauce: put 60 g of raspberries, 75 g of strawberries cut into quarters, 50 g of sugar and 1½ tsp of lemon juice in a small saucepan. Heat until it bubbles gently and let it simmer for 4 to 5 minutes, until it turns to a syrup. Stir in the other 60 g of raspberries and 75 g of strawberries and take the pan off the heat.
When the sauce has cooled to room temperature or is barely warm, spoon it over the set panna cotta.
