This recipe can be prepared with your choice of berry for the coulis. We are suggesting blackcurrants in our recipe, but you can use blackberries, or raspberries if you prefer as they are readily avialble in autumn.
 Ingredients for the Panna Cotta:
400ml Buffalo Milk
1 Litre Double Cream
160g Organic Sugar
1 Vanilla pod (split & de-seeded)
30g Gelatine Powder
500ml Un-sweeted Greek Yoghurt
Ingredients for the Berry Coulis:
200g blackcurrants blitzed in a processor.
60g icing sugar (add more if you like a sweeter sauce)
2 tablespoons water
Ingredients for the Ginger Snap Wafer:
50g butter
50g caster sugar
2tbsp golden syrup
50g plain flour
1 tsp ground ginger
Method for preparing the Panna Cotta
1. In a saucepan add the buffalo milk, double cream, sugar & vanilla pod & seeds.
2. Bring to the boil then remove from the heat & allow to cool for 1 minute.
3. Then carefully whisk in the gelatine powder. Whisk well to ensure all the gelatine is totally dissolved.
4. Pass the liquid through a fine chinois into a stainless steel bowl.
5. Place the bowl over a container of iced water to cool.
6. Stir the mix until it is just beginning to thicken slightly. At this stage remove the bowl from the ice bath and whisk in the yoghurt.
7. Pour the mixture immediately into ¼ pt pudding basins.
8. Place the Pannacottas on a tray & cover with clingfilm. Place in the fridge & allow to set (ideally overnight).
This will produce approximately 10x ¼ pt panna cottas which will keep in the fridge for at least a week.
Serve with the berry coulis drizzled over the panna cotta and accompanied by the ginger snap wafer.
Method for preparing the Berry Coulis
1. Strain the blitzed berries (in this case blackcurrants) through a fine sieve to remove the seeds and skin
2. Add the water and mix thoroughly.
3. Gradually stir in the icing sugar, periodically tasting until the required sweetness is achieved
4. Make sure the mixture isn't too thick - add water if necessary, then drizzled over the panna cotta.
Method for preparing the Ginger Snap Wafer
1. Line two baking trays with greaseproof paper.
2. Melt butter with sugar & syrup (sugar does not have to dissolve completely).
3. Add flour & ginger, stir and leave to cool slightly.
4. Place teaspoons of mixture on the baking trays 10cm apart to allow plenty of room for spreading.
5. Bake in a pre-heated oven at 180°C (Gas Mark 4) for 7-9 mins. Then remove from oven and leave to cool & harden.
Any wafers left over are greatwith your mid-morning coffee.
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