Ingredients

Step by step

1. Remove the goat’s cheese from the fridge at least 1 hour before using. Lightly grease 4 x 200ml pudding moulds with oil and set aside. In a pan, gently heat the blackberries, caster sugar and lemon juice, stirring until the sugar dissolves. Simmer for a few minutes until the berries start to burst and the liquid has thickened slightly. Set aside.
2. Reserve 2 tablespoons of the cooked berries and put the rest into a blender. Blend until smooth, then pass through a fine sieve into 2 bowls, ensuring you have an equal amount in each bowl. Add the reserved berries to one bowl and set this aside as a sauce for later.
3. Soak the gelatine leaves in cold water for 5 minutes to soften. Reserve 2 tablespoons of milk and warm the remainder in a small pan until just steaming. Squeeze the gelatine to remove excess water and stir into the hot milk to melt.
4. In a bowl, combine the goat’s cheese with the reserved milk to loosen and remove any lumps. Add the cream and vanilla and briefly beat together until combined. Stir in the cooled blackberry purée and the milk mixture. Spoon into the prepared moulds and chill for at least 3 hours, or until set.
5. To serve, unmould the panna cotta by dipping the bases briefly in warm water, then turn out onto serving plates. Spoon over the blackberry sauce and serve.