infusions.

mint-infused pannacotta with berry sauce.

4 servings
30 minutes
easy
by B!POD team

ingredients.

for the cream:
500 ml
heavy cream.
50 g
fresh mint.
80 g
brown sugar.
8 g
gelatin sheets.
1
vanilla pod.
for the sauce:
80 g
brown sugar.
300 g
mixed berries (fresh or frozen).
1
lemon.

procedure.

01.

begin by preparing the flavored cream base. in a B!POD M container, combine the vanilla seeds scraped from the pod, chopped mint, and cream. break and immerse the gelatin sheet.

02.

using DRO!D, create a vacuum at 50 mbar and let it infuse for at least 20 minutes.

03.

after the infusion, transfer the mixture to a saucepan and slowly bring it to a boil.

04.

pour the mixture into moulds and let it cool in the refrigerator until it sets properly.

05.

prepare the berry sauce. in a saucepan, bring water, the juice of one lemon, the mixed berries, and half of the brown sugar to a boil. let it simmer for 10 minutes until the mixture becomes syrupy.

06.

blend and strain the sauce, then refrigerate it until chilled.

07.

serve the panna cotta topped with the berry sauce and fresh berries.

storing it in the fridge?

put it in a B!POD container and seal with DRO!D’s low vacuum. It stays fresh for up to 7 days.

storing it in the freezer?

put it in a B!POD container and seal with DRO!D’s low vacuum. it stays fresh for up to 3 weeks.

mint-infused pannacotta with berry sauce.
mint-infused pannacotta with berry sauce.

in this recipe:

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