Orchard Gold Raspberry Mousse and Panna Cotta
Here's a delightful dessert made with Orchard Gold raspberries - serve it in individual glasses or make it up in a large glass bowl.
PANNA COTTA WITH BERRY SAUCE
2 teaspoons plain gelatine
¼ cup cold water
3 cups cream
½ cup icing sugar, sifted
2 teaspoons vanilla essence
1 pack Orchard Gold frozen Mixed Berries, thawed in a bowl
2 tablespoons castor sugar
2 tablespoons brandy
In a small bowl, soften gelatine in cold water; set aside. Place cream, confectioners' sugar, and vanilla in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat.
Add gelatine and water to the hot cream mixture. Stir until gelatine dissolves. Tip into 6 lightly oiled ½ cup ramekins or other moulds (we used espresso cups) and place in the refrigerator overnight.
To make the berry sauce, combine the thawed berries and sugar. Crush half the berries slightly with the back of a spoon, and mix in the brandy. Let stand for an hour.
To serve: Turn the panna cotta out of the moulds onto serving plates. Serve with the Berry Sauce.