Ingredients

What you will need :
Pannacotta

250ml milk

500ml cream

1 vanilla bean, split and seeds removed

150g caster sugar

10g gelatine sheets

Compote

300g mixed berries

¼ cup sugar

1 lemon, juiced and zested

Instructions

Add milk and cream to Scanpan HaptIQ Saucepan, add vanilla bean, caster sugar and bring to a simmer. Soak gelatine in cold water for 5 minutes, add to crema and stir to dissolve.

Pour into 6 150ml moulds and place in fridge and set for 4 hours or overnight.

To make compote; add mixed berries, sugar and lemon to Scanpan Hatpic Saute Pan. Place over low heat stirring for 5 minutes or until sugar dissolved.

To serve; dip moulds in warm water for 30 seconds and run a knife around and invert onto plate. Serve with berry compote.