This is a fantastic dessert to serve for dinner parties, it simple, it can be made a day in advance and it’s divine with any fresh fruit and a tart berry sauce to cut through the cream, most people think that peppercorns can only be used in a savoury recipes but actually pink peppercorns add a wonderful warmth element to the dessert and other sweet dishes.
Vanilla bean and pink peppercorn panna cotta with a berry sauce and fresh berries
Yield: 4 people
Ingredients:
500ml cream200ml castor sugar
2 vanilla pods, seeds removed
50g pink peppercorns
4 leaves of gelatin
100g frozen berries
30g sugar
200g mixed fresh berries
Method:
· In a pot combine the cream, castor sugar, peppercorns, vanilla pods and seeds. Allow the cream to heat making sure everything has dissolved and infused.
· Place the gelatin leaves in cold water, once they have softened squeeze out the excess water and place into the warm cream mixture.
· Pour all through a fine sieve and pour into moulds that have been lightly oiled with vegetable oil. Place into the fridge until set.
· In a pot combine the frozen berries and sugar, once all soft and cooked, blend until smooth.
· Turn out the panna cottas and drizzle over the berry sauce, serve with a fresh berry salad.
The pictures are from http://www.stockfood.com/
