Panna cotta ingredients
1 packet of unflavored gelatin
60 ml cold milk
400 ml fresh cream
60 grams of sugar
½ dessert spoon of vanilla extract
Ingredients for berries sauce
150 g blackberries
150 g raspberries
2 yolks and 2 whole eggs
1 tablespoon of cornstarch
150 grams of sugar
1 tablespoon of Andorinha Vintage Olive Oil
In a small bowl, pour the cold milk and gelatin.
Mix well and let it stand for 10 minutes.
Meanwhile, mix the cream and sugar in a saucepan in a double boiler until the sugar has melted.
When the cream is hot, turn the heat off and add the gelatin and vanilla.
Stir until the gelatin completely dissolves.
Place one layer of the cream in two or three cups and refrigerate for two hours.
Reserve some of each fruit for garnish, then lightly chop the rest and, in a pan, mix with brown sugar and cook for 15 minutes over low heat. This will reduce quite a lot.
Then, mix all the ingredients, except for the oil, in a double boiler.
Stir constantly over low heat until it boils.
Cook for two minutes and strain.
Take it back to the heat until it boils, add the Vintage Oil and remove from the heat.
Stir and place one layer on top of the panna cotta.
Refrigerate for an hour.