Ingredients:
200ml milk
200ml cream
1 sachet (2 Tbs) gelatin
¼ cup white sugar
1tsp vanilla essence
Berry Sauce
125g Blueberry
125g Strawberry
¼ cup sugar
Juice of a half lemon
SLOW COOKER BROCCOLI CHEESE SOUP
Directions
Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes.
In a medium saucepan bring the cream, milk, and sugar to a simmer over medium-low heat (Do not boil). When the sugar has dissolved remove from heat add vanilla essence and gelatine to the milk mixture and stir until the gelatin has completely dissolved. Pour it in the serving glasses (I’ve used 150 ml capacity glasses) or ramekins and refrigerate until it sets, for about 4 hrs or better overnight.
Sauce
Wash the berries and drain well. In a small saucepan put the berries, sugar, lemon juice and Bring to a boil. Simmer for 5 minutes and remove from heat.
Cover and let it cool to room temperature. Blend it until fine by using a hand blender. Add sauce to panna cotta and refrigerate until you are ready to serve.
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