A summer recipe combining freshness and the twin colours of raspberries and blackberries.
For 4 sundaes:
- 40cl reduced-fat cream
- 1 sachet vanilla sugar
- 50g caster sugar
- 2 leaves gélatine
- 80g blackberries
- 1 tsp sugar
- 160g raspberries
- 1 tsp brandy
- 4 sundae glasses
Choose sundae glasses with a narrow base.
- Prepare the cream: soak the gelatine leaves in cold water. Heat 400gr of the reduced-fat cream with a tbsp of milk, the sachet of vanilla sugar and 50gr of caster sugar. As soon as the mixture comes to the boil, mix well and take off the heat.
- Drain the gelatine leaves, then leave them to melt in the cream for 1 minute. Mix with a fork and set aside.
- Prepare the fruit coulis: mix the blackberries with a tsp of caster sugar taking care that they remain intact, using a high-sided bowl like the one provided with a mixer. Divide the blackberries between the sundae glasses, reserving a little juice to colour the panacotta.
- Rinse the mixer bowl, put in the raspberries and blend, adding a tsp of brandy.
- Pour half the cream onto the blackberries, cover the dishes with clingfilm and put in a cool place for about 30 mins.
- When the top is firm, pour a drop of the blackberry juice on the edge of the cream, followed by a drop of raspberry coulis. Add more cream on top and replace in the cool. At this stage, if you wish to create two more coloured drops, you can repeat the operation after 30mins, or, if you prefer, pour in the remaining cream in one go.
- After about 3 hrs the cream will be completely set and you can pour over the raspberry coulis, strained previously to remove the seeds.
Decoprate with a raspberry and blackberry and a few thyme flowers.
- Serve chilled.
Serve fresh raspberries on the side. Note: If you do not have sundae glasses with a narrow base, do not blackberry coulis in the bottom of the glass, otherwise it will mix with the cream. Simply replace it with the red fruit jam.