300ml double cream
2 leaves of gelatine – use agar agar for vegetarians 1tps per cup of liquid
75 ml milk
50g icing sugar
300 ml goats yoghurt.
For the topping
100g of blackberries
200g icing sugar
splash of blackberry vinegar
Heat the cream gently, bring to the boil and simmer for a few minutes so it is slightly reduced. Allow to cool.
Soak the gelatine in cold water until softened (or prepare the agar agar if you are using) Squeeze out the excess liquid from the gelatine sheets and add to the milk which should be slightly warm. Stir till dissolved
Stir in the cream.
Sieve in icing sugar and yoghurt.
Pour into 6 small serving glasses – refrigerate.
For the topping bring the three ingredients to the boil – simmer for a few minutes.
Check the taste then allow to cool before pouring onto cooled panna cotta.