Vanilla Panna Cotta with Macerated Berries

Panna cotta:

60 ml water

10 g gelatine powder

565 ml cream

125 g sugar

225 g mascarpone (room temp)

1 tsp vanilla paste or 1 tsp. vanilla essence

Method:

Put water in a small bowl. Sprinkle gelatine powder over the water. Let stand 5 minutes to hydrate and soften.

Scrape seeds from the vanilla bean (if using). Place the cream, sugar, vanilla bean or essence in a pot. Place on heat then let simmer until sugar dissolves. Remove vanilla bean (if using) and remove the pot from the heat, add in the gelatine and whisk until dissolved. Whisk in the mascarpone cheese until well incorporated and completely smooth.

Pour into lightly oiled ramekins or pour into bowls or glasses to set. Refrigerate for a minimum of 4 hours.

Macerated Berries:

250 g strawberries

250 g raspberries

250 g blueberries

½ cup sugar

1 - 2 basil leaves, optional*

Method:

Cut the strawberries into smaller pieces and cut the raspberries in half, leaving some whole, toss the berries altogether in a bowl with the sugar. Roll up the basil leaf and finely slice into thin strips and mix into the berries, if using. Leave to macerate whilst stirring occasionally for 45 minutes. Serve spooned over the top of the panna cotta or generously around the sides of the panna cotta on a plate or bowl.

Serve this summery dessert with a well-chilled glass of La Motte's 2022 Vin de Joie Rosé - truly a joyful combination!