Marbled Berry Panna Cotta

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This is from donna hay's autumn issue 2 (from about 2001 i think). I added more vanilla (you can reduce this to half if you only like a slight vanilla taste) and used raw sugar (not as sweet). I have made this with espresso as well (see separate recipe). Looks great in a clear glass so you can see the pretty marbled effect (and no messy unmoulding!) time doesn't include refrigeration time.!

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Steps

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Berry puree - put berries & raw sugar in a small saucepan and stir over medium heat until sugar is dissolved.

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Simmer 10 minutes or until thick and syrupy.

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Set aside to cool totally.

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When cool , sieve to remove pips & set aside.

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Panna cotta - put cream , powdered sugar & vanilla bean in a saucepan over low heat & simmer slowly , stirring occasionally , until liquid is reduced by approximately one third.

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Remove from the heat.

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Put gelatine in a bowl , cover with the milk & stand for 5 minutes.

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Stir into cream mixture and simmer for 1 minute longer.

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Remove vanilla bean & allow mixture to cool.

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Put a spoonful of the berry puree in the bottom 4 clear glass moulds / ramekins / glasses , swirling it up the side of each one.

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Fill immediately with cooled panna cotta mixture.

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Cover & refrigerate for 4-6 hours or until firm.

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Ingredients

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berries, raw sugar, cream, powdered sugar, vanilla bean, gelatin, milk