Mary Berry has done it again – she’s revealed the best way to make a delicious dessert.
While the panna cotta does require an overnight stay in the fridge to firm up, it only takes as little as 10 minutes to prepare.
Even better, both the panna cotta and salsa can be made up to two days ahead of time, which would be perfect if you plan on having guests over on Sunday.
Pudding basins will be needed for this pretty treat – otherwise known as dariole moulds.
Serving up to six people, here’s how to make Mary Berry’s panna cotta with pineapple and ginger salsa.
Panna cotta with pineapple and ginger salsa
Ingredients
For the panna cotta
- Sunflower oil, for greasing
- Six leaves fine leaf gelatine (11g)
- 600ml single cream
- 300ml double cream
- 75g caster sugar
- One tbsp vanilla extract
For the sweet salsa
- One small ripe pineapple, finely chopped
- Four bulbs stem ginger, finely chopped
- Six tbsp ginger syrup, from the jar
Method
Oil the inside of six 150–175ml metal individual pudding basins with sunflower oil and leave upside down to drain on kitchen paper to remove any excess.
To make the panna cotta
Soak the gelatine leaves in a bowl of cold water for about five minutes, or until soft.
Pour both creams and the sugar into a saucepan and gently heat, stirring until just about to boil. Remove from the hob before it boils.
Remove the gelatine from the water and squeeze to remove any extra water. Add the gelatine to the warm cream and stir until it has completely dissolved. Stir in the vanilla.
Decant into a jug and pour into the moulds then cover with cling film. Leave in the fridge for a minimum of six hours, or ideally overnight, until firm to the touch.
To make the salsa
Mix the ingredients together in a bowl. Carefully turn out the panna cotta and invert it into the centre of a small plate. Spoon the salsa on top and around the edges.
