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Desserts
Vanilla Panna Cotta with Forest Berries and Extra Virgin Olive Oil
Panna cotta is the dessert of restraint: few ingredients, nowhere to hide. Here vanilla infused into the cream meets Minnelea Extra Forest Berry Jam, loosened just enough, a toasted almond crumble and — trust us — two drops of delicate extra virgin olive oil that stretch the finish with a green, herbal note. Five hours in the fridge and one brave flip.
Method
- Soak the gelatine in cold water for 10 minutes.
- Split the vanilla pod, scrape out the seeds and heat the cream, milk, sugar, seeds and pod over a low heat until it is just about to boil: it must not actually boil.
- Off the heat, lift out the pod, squeeze the gelatine and dissolve it in the hot cream, stirring well. From this point the mixture must never go back on the heat.
- Divide the mixture between the 6 moulds, let it cool to lukewarm, then cover and chill in the fridge for at least 5 hours.
- For the crumble: toast the flaked almonds in a pan with the cane sugar, 3-4 minutes over medium heat until they turn golden and just caramelise. Let them cool on baking paper.
- Loosen the Minnelea Extra Forest Berry Jam with 20 ml of hot water until you have a glossy pour.
- Turn them out: dip each mould in hot water for 5 seconds, invert it onto the plate and give it one sharp tap.
- Finish with the jam pour, the almond crumble and, on each panna cotta, just two drops of extra virgin olive oil.
Minnelea products for this recipe
The preserves used in this recipe.
• If the cream boils after you add the gelatine, its setting power drops and the panna cotta won't hold.
• Add the oil only at the very end, drop by drop: it should perfume, not grease.
• Storage: in the moulds, covered, in the fridge for up to 3 days. Turn out and garnish only at the last moment. Do not freeze.
• Allergens: milk and dairy (cream, milk), nuts (almonds). The gelatine is of animal origin.
• Variations: with agar-agar (2 g, dissolved at a gentle boil in the milk) for a version without animal gelatine; without the crumble for a nut-free version; with Minnelea Extra Black Blueberry Jam for a darker, more intense pour.
• The pairing: the toasted almond crumble dries out the sweetness of the cream and stands up to the acidity of the berries; the delicate extra virgin olive oil stretches the finish with a herbal note.
• Plating: a minimal white plate, a purple pour running down one side, crumble on top, two mirrored drops of oil. No mint garnish.
A Minnelea take on the Piedmontese classic, built around our Extra Forest Berry Jam – Artisan, Preservative-Free: real fruit, a short ingredient list, no added pectin.
• Add the oil only at the very end, drop by drop: it should perfume, not grease.
• Storage: in the moulds, covered, in the fridge for up to 3 days. Turn out and garnish only at the last moment. Do not freeze.
• Allergens: milk and dairy (cream, milk), nuts (almonds). The gelatine is of animal origin.
• Variations: with agar-agar (2 g, dissolved at a gentle boil in the milk) for a version without animal gelatine; without the crumble for a nut-free version; with Minnelea Extra Black Blueberry Jam for a darker, more intense pour.
• The pairing: the toasted almond crumble dries out the sweetness of the cream and stands up to the acidity of the berries; the delicate extra virgin olive oil stretches the finish with a herbal note.
• Plating: a minimal white plate, a purple pour running down one side, crumble on top, two mirrored drops of oil. No mint garnish.
A Minnelea take on the Piedmontese classic, built around our Extra Forest Berry Jam – Artisan, Preservative-Free: real fruit, a short ingredient list, no added pectin.