Lime Infused Berry Panna Cotta with berries & fizz
Lime Panna Cotta with berries and fizz to ring in New Years. Bring out your favourite stem glasses and make this simple stunning dessert that everyone will love!
Ingredients
Lime Infused Panna Cotta
- 450 g cream {Amul, 20% fat}
- 40 g sugar
- Zest of 1/2 lime
- 2 tsp gelatin
- 1 cup berries {strawberries blueberries, cape gooseberries}
To top
- 500 ml champagne appy fizz etc
- 200 g mixed fresh berries
- Few sprigs fresh mint edible flowers
Instructions
- Warm 400g cream with the sugar until the sugar has melted. Add in the lime zest and steep for about an hour.
- Bloom the gelatin in the remaining 50ml cream for 5 minutes, until soft.
- Reheat the cream to a bare simmer, take off the heat.
- Stir in the bloomed gelatin. Once well mixed, strain and divide among serving glasses. Leave to set in fridge for 4-5 hours.
- Once set, top the panna cotta with fresh berries & a sprig of mint each.
- Pour over the fizz and serve immediately.
- Note: If using agar agar, add it directly to cream and simmer for 5 minutes, stirring often after the cream has been infused.