Panna cotta with berry compote

Panna cotta with berry compote

Ingredients panna cotta
  • 1 packet Byodo Panna Cotta
  • 250 ml cream
  • 250 ml milk
  • 2 tbsp sugar
  • 125 g raspberries
  • 80 g blueberries
Ingredients berry compote
  • 200 g frozen mixed berries
  • 125 g blueberries
  • 125 g raspberries
  • 50 ml blackcurrant juice
  • 3 tbsp date syrup
  • 1 tbsp lemon juice
For dessert on the go
  • 6 small glasses, e.g., empty 125 ml Byodo mustard jars

Prepare the Byodo Panna Cotta Classico using cream, milk and sugar and following the instructions on the packet. Select the best berries and divide among 6 small glasses. Allow the hot panna cotta to cool slightly and fill the glasses. Then chill in the fridge for at least 3 hours.

Purée the defrosted berries with a hand blender to make the berry compote.

Mix the berry compote and blackcurrant juice in a pan. Add the lemon juice and date syrup before reducing over a medium heat for 15 minutes. Add the fresh berries and bring to a boil again briefly whilst stirring carefully.

Pour the berry compote over the panna cotta.

Screw the lids on the glasses tightly for transport in the picnic hamper.