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Panna Cotta with Spiked Berry Coulis

250ml single cream
50ml milk
90g caster sugar
1 vanilla bean
gelatine
100g fresh or frozen blackberries
50ml Barlovska Vanilla Bean Blackberry liqueur

​For the Panna cotta:

  1. Add the cream, 50g caster sugar, and scrapings from the vanilla bean to a saucepan. Stir and bring to boil.

  2. Dissolve 1 teaspoon of gelatine in 50ml milk and leave for 5 minutes.

  3. Once cream mixture starts boiling, remove from the heat. Pour in the gelatine mix and whisk until dissolved.

  4. Pour the mixture straight into a glass and leave in the fridge for a couple of hours to set.

For the blackberry coulis:

  1. Add frozen blackberries to a saucepan with 50ml water and the remaining caster sugar, bring to the boil then simmer for 15 minutes, stirring occasionally.

  2. Remove from the heat, then stir in the liqueur.

  3. Pour blackberry coulis over the panna cotta and serve.