The sweet creamy mixture and sharp gooseberry compote of this Italian dessert create a fantastic taste.
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Serves: 4 people
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150 g Caster Sugar
1 - Cinnamon Stick
450 g SuperValu Gooseberries
0 - SuperValu Lemon
2 tbsp Water
- Wash the gooseberries, drain well and remove any stalks.
- Place the gooseberries, caster sugar and water in a medium saucepan.
- Add in the lemon juice and the cinnamon stick and bring the mixture to the boil.
- Simmer for 10 minutes and then allow the entire mixture to cool down.
- Taste the mixture at this stage, gooseberries by their nature are sharp but I like to leave them quite sharp tasting as this compliments the pannacotta, but you can add additional sugar if you wish.
- Select 4 medium glasses of your choice and half fill them (or a little less if you would prefer more of the cream.)
- Make sure that a spoon will fit to the bottom of the glass!
- Soak the leaf of gelatine in cold water for approximately 8-10 minutes, ensuring that it is fully immersed.
- Place the cream, vanilla and sugar into a large saucepan and bring slowly to the boil.
- Take the boiling cream mixture off the heat and remove the vanilla pod.
- Using a sieve strain the water off the gelatine.
- Give it a good shake to get rid of excess water and add it to the boiling cream once removed from the heat.
- Whisk continuously to make sure that the gelatine has broken down fully.
- Divide the mixture between the glasses (no need to fill them up fully as the mixture can be quite rich).
- Pour the mixture quite slowly to stop the fruit from getting all mixed up and you will be able to see the two definitive layers.
- Chill in the fridge for at least 3 hours and then serve.