PANNA COTTA WITH BLACKBERRIES This is another dessert that works very well in its own separate pot. Just like the tiramis첫 on page 254, these little confections are made individually and are best in 150ml Duralex tumblers. Blackberries always taste better when you have picked them yourself, by the way. For twelve or more: 750ml milk 800ml double cream 150g caster sugar 4 vanilla pods, split lengthways 20g leaf gelatine 25ml grappa About 100 (500g) blackberries In a heavy-based pan put the milk, double cream, 100g of the caster sugar and the seeds scraped out from the vanilla pods. Just before the liquid reaches boiling point, remove from the heat. Soften the gelatine leaves in iced water for about 5 minutes. Squeeze out the water and stir into the creamy mixture along with the grappa. Cool the liquid in a mixing bowl over ice, stirring occasionally to disperse the vanilla seeds. When it begins to set and the vanilla seeds are suspended in the mixture (this will take about an hour) transfer the setting liquid into a large jug. Pour into the twelve glasses, leave a 2cm gap at the top, and chill in the fridge until they are fully set. It is best to do this overnight. Put the blackberries into a very large saucepan with 100ml water and the remaining 50g of caster sugar. On a very low heat, slowly poach the blackberries until they soften and start to lose their shape. Take off the heat and allow to cool slightly so that you can taste them. Add more sugar if you like. When the blackberry compote has fully cooled, remove the 12 set panna cotta pots from the fridge and top each one with a generous spoonful or two. You can serve this with Cantuccini biscuits (see page 256).
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