Wild Berry Panna Cotta

Ingredients (4 servings):

• 1 vanilla bean
•  5 sheets of gelatin
•  35g sugar
•  300ml cream
•  200ml milk
•  1 lemon
•  400g fresh berries of your choice (e.g. raspberries)
•  3 tbsp powdered sugar
•  150g Cavendish & Harvey Wild Berry Drops

Preparation

Fruit grid:

• Crush Cavendish & Harvey Wild Berry Drops in a mortar, then cover with water in a pot and melt over medium heat.
•  Using a fork, spread the melted candy mixture on a tray lined with baking paper in any shape you like, creating small “fruit lattices”. Then let it cool until the shapes are firm.

Panna Cotta:

• Scrape out the vanilla pulp from the vanilla pod. Dissolve the gelatine in water according to the package instructions, then squeeze out the leaves.
•  Mix vanilla pulp, sugar, cream and milk in a pot and bring to the boil; Let it simmer for about 3 minutes, then let it cool down a bit before dissolving the gelatine in it.
•  Spread the mixture into molds and let it cool down at room temperature, then put it in the fridge for about 4 hours.
•  Squeeze out the lemon, puree the lemon juice with 300g of berries and powdered sugar. Optional: Strain the sauce through a sieve to remove any fruit seeds.
•  Turn the panna cotta onto a plate and pour over the berry sauce. Decorate with remaining 100g berries and fruit lattice.