Ingredients
450ml light milk
300ml light thickened cream
1 vanilla bean, split
12 x 1.5g sticks Whole Earth Sweetener Co Nature Sweet, plus extra 4 sticks
4 tsp gelatine powder
100ml cold water
125g strawberries, quartered
125g punnet raspberries
125g punnet blueberries
1 tsp vanilla extract
2 Tbsp lemon juice
Mint leaves, to garnish
Method
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Put milk, cream and vanilla bean in a medium saucepan. Bring to a simmer over medium heat. Cook, stirring, until mixture comes to a simmer then remove from heat and stir in sweetener. Set aside.
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Meanwhile, put gelatine and cold water into a microwavable jug, then whisk with a fork. Set aside for three minutes to soften, then microwave for 30-45 seconds or until gelatine has dissolved. Set aside for 5 minutes.
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Remove vanilla bean and discard. Stir gelatine mixture into cream mixture until well combined.
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Place six ½-cup capacity dariole moulds on a tray lined with a damp tea-towel. Pour mixture into moulds. Cover moulds with plastic wrap and refrigerate for 6 hours or overnight until set.
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30 minutes before serving, put berries, extract, juice and extra sweetener into a medium bowl and toss to coat, set aside for 20 minutes to infuse flavours.
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Turn panna cottas out onto serving plates and spoon berries and bowl juices over the top. Serve garnished with mint leaves.
