I made these recently for Instagram. Yep, that's a bit of a sad thing to admit, but Instagram reels are a bit of thing these days and so in a bid to get my shares up, we came up with this one. It is hugely cute and I love it. Luckily. It tasted amazing and I will definitely be going down this path again in the future for special occasions.
You can use any bubbles of choice, I only had the Ruby Cabernet from Maggie Beer which is non-alchoholic and actually was just perfect. Pink bubbles will also look very special, I did try with white, but it just doesn't have the same magic about it.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 80 Grams raw caster sugar BUY
- 2 egg yolks
- 2 Teaspoons vanilla bean paste BUY
- 200 Grams whole milk
- 240 Grams cream
- 1 Tablespoon flavourless gelatin
- 50 Grams warm water
- raspberries, blueberries, strawberries to serve
- micro mint leaves to garnish
- Enough red bubbly to top up your dessert glasses
Do
- 1
Place sugar, yolks, vanilla, milk and cream into the Thermomix bowl and cook 8 min/80°C/speed 4.
- 2
Place the gelatin into the warm water and stir to combine.
- 3
Add gelatin mixture to the Thermomix bowl and blend 20 sec/speed 4.
- 4
Divide between long stemmed glasses and refrigerate for several hours until set.
- 5
When ready to serve, place the berries and mint leaves on top of the panna cotta. At the table, top up each glass with sparkling red or Prosecco or whatever sparkling you wish for a bit of flair. Enjoy!
