Blackberries are fantastic (and literally grow anywhere!) this time of year across Britain, so there is no excuse but to get out there and start picking, and putting them to good use!
We picked plenty of blackberries growing from our very own garden, and after a little thought, I decided to combine two of my favourite desserts to create the blackberry crumble panna cotta.
With the sharpness of the blackberries, combined with the indulgent and creamy panna cotta, it’s like these two desserts were meant to be together! Upgrade a couple of classics with the recipe below…
Ingredients (serves 4)
- 2 ⅕ sheets gelatin
- 1 6.5g packet of veg-gel
- 1 ½ tsp agar flakes
- 300ml double cream
- 270ml milk
- 2 tsp. Vanilla bean paste
- 50g caster sugar
For the blackberries:
- 100g blackberries
- 1 tbsp. Sugar
For the crumble:
- 50g flour
- 25g butter (cold)
- 1 tbsp. sugar
- 1 tbsp. oats
- If you are using gelatin, then you will want to follow the package guidelines on how to soak them first.
- For the panna cotta, combine your desired choice of ‘gelatin’ with the cream, milk, vanilla past and sugar.
- Add the liquid to a pan and bring to the boil stirring constantly until everything has dissolved.
- Lightly grease your moulds and then distribute evenly into each one and leave to set in the fridge. Each one should take at least up to 2-4 hours but we found that the vege-gel took by far the quickest.
- For the crumble, preheat the oven to gas mark 6/200℃/400℉.
- Cube the butter and add with the flour and sugar into a bowl and mix together with your fingers to form a crumb. Mix in the oats and bake for 10-15 minutes or until golden brown and then set aside for later.
- For the Blackberries, turn a pan onto a high heat and chuck them in along with the sugar. Cook until they start to soften and then take straight off the heat.
- Let the blackberries and crumble cool before adding to the panna cotta.
- Remove the panna cotta from the moulds and serve with a generous amount of black beries and crumble.