Simple pleasure: Recipe shared by Food Photographer of the Year, Sascha from Australia

Simple pleasure
Recipe shared by Food Photographer of the Year, Sascha from Australia

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Setting Time: 3 hours

Servings: Make 6 small desserts
You will need a set of 6 small glasses that hold 115 ml

Ingredients:
FOR THE PANNA COTTA
2 gold strength gelatine leaves
370ml of pouring cream
150ml of full cream milk
70g of caster sugar
1 teaspoon of vanilla paste

For The Mulberry Compote
100g of fresh mulberries
35g of caster sugar
10g of corn flour

Decoration
A handful of pistachios and walnuts roasted and crushed
An extra 6 fresh mulberries for decoration

Method

Preheat oven to 180 degrees and spread pistachios and walnuts out in a single layer on oven tray with a sheet of baking paper. Roast for approx. 5-7 minutes. Allow to cool. Use a small food processor to finely grind the mix and set aside.
To make the custard mix for the panna cotta, soak the gelatin leaves in a bowl of very cold water until softened.
Stir cream, milk, sugar and vanilla paste over low heat in a saucepan until simmering.
Once simmering, squeeze any excess water from the gelatin leaves and add to the mix. Stir until dissolved. Remove from heat and leave the mixture to sit for 5 minutes so the vanilla flavor infuses the mix. Divide custard mix evenly between 6 small glass jars and place in the fridge for at least 3 hours to set.
To make the mulberry compote, combine mulberries and caster sugar in another small saucepan over low heat. Bring to a simmer and by using a fork, break down the mulberries.
Optional – add corn flour to the mix and simmer for a further minute, if you prefer a thicker mulberry jam topping. Remove from the heat and set aside to allow the compote to cool before use.
Once the panna cotta desserts are set, add a spoonful of mulberry compote to each. Sprinkle over some finely chopped pistachios and walnuts and add a fresh mulberry on top to decorate.