- 300g raspberries
- 150g sponge finger biscuits (savoiardi),
- 125g amaretti biscuits, crushed
- 300g blueberries
- 1/2 cup thickened cream
- 2 tsp vanilla extract
- 1/3 cup brandy (or to taste)
- 4 gold strength gelatin leaves
- 600ml buttermilk
- 300ml cream
- 100g sugar
- Grated rind, 1 lemon
For the pannacotta, soak gelatin in cold water 5 minutes until softened. Pour buttermilk into a mixing bowl and set aside. In a large saucepan over a medium heat combine sugar, cream and lemon zest until sugar dissolves. Add the gelatin to the saucepan and stir until dissolved. Strain mixture into buttermilk to make 1 litre mixture, divide between 8 tall clear glasses, then let sit in the fridge 4 hours or overnight.
Place one layer of raspberries on the set pannacotta. Divide the sponge fingers between the glasses on top of the raspberries, breaking them roughly to fit. Sprinkle with the crushed amaretti. Drizzle over the brandy and scatter over a few more berries. Set aside 30 minutes.
When you’re ready to serve, whip the cream with the vanilla extract and spoon over the biscuits, letting it drip down into the berries. Top with remaining raspberries and blueberries and Persian fairy floss.
TIP: Make 1.5 quantity of the pannacotta if liked for taller glasses or to serve 10.