Blackberry and Chai Panna Cotta

Surprise your family or friends with my deliciously rich and creamy Blackberry and Chai Panna Cotta. So simple and quick to make, it can even be prepared the day before your guests arrive. Less time in the kitchen and more fun in the sun is my idea of the perfect pudding for a dinner party this season!

This has to be the simplest of recipes and yet as pretty as a picture when it is served up with a side of homemade blackberry coulis. The ingredients you will need are:

500 ml of double cream

50 g of caster sugar

4 gelatine leaves

A punnet of fresh blackberries

4 to 5 tbsp of chai syrup (I bought mine from Henny & Joe's - but you could have a go at making your own!)

Begin by soaking the gelatine leaves in a bowl of cold water for 10 minutes.

Now for the yummy bit! Begin by pouring 500 ml of double cream and 50 g of caster sugar into a saucepan.

Next, add 4 to 5 tbsp of chai syrup into the mixture - vary the quantity depending on how strong you would like the flavour of chai in your panna cotta's. Pop the saucepan onto a low heat and just as it begins to simmer, remove from the hob. Definitely don't let the cream reach boiling point!

Quickly but gently squeeze out any excess water from the gelatine leaves.

Place those straight into the saucepan (which you will have removed from the heat), and keep stirring until the wobbly leaves have completely dissolved into the creamy mixture.

Leave to cool for 5 to 10 minutes and then transfer to your pots/moulds. 

Slice a few blackberries into thirds and pop those pieces into each mould, then continue pouring the rest of the cream on top.

Whilst the panna cotta's are setting, you can rustle up the blackberry coulis. This will take a matter of minutes, and, once ready, you can set aside until serving. Simply pop the remaining blackberries into a saucepan with a couple tbsp's of caster sugar. Melt the sugar and reduce the liquid content until you have a syrupy consistency. Put the saucepan on a low to medium heat, allowing the ingredients to simmer, but not reach boiling point.

Leave your panna cotta's (sealed with a lid or cling film) in the fridge until they have set (~4 to 5 hours). When you are ready to present them on a plate, I suggest the best way to remove the panna cotta's from their moulds (if they don't come out with a firm tap) is to use a sharp knife to loosen the edges.

Blitz the coulis before serving if you prefer a smooth sauce, then pour onto the plate!

Invite over friends and impress them with this perfect summery pudding! Just be sure to jot down the recipe so you can spread the love!