Blackberry foraging season is well underway and what better way to use these abundant gems of the British hedgerows than by pairing them with a deliciously creamy panna cotta.
This recipe from the original hedgerow foraging enthusiasts, Malton based Sloemotion, uses their award-winning Sloe Gin to create a deliciously decadent seasonal pudding – perfect for the bank holiday weekend.
Find Sloemotion at this weekend’s Malton Food Festival or buy their award-winning range online at www.sloemotiondistillery.com
# Boil the apple, strawberries and sugar together until the apple has softened.
# Allow this to go cold, then place a layer at the bottom of each shot glass.
# Boil the milk with the split vanilla pod, dispersing the seeds throughout the milk.
# Once it has boiled take off the heat, add the squeezed gelatine leaf and mix in with a wooden spoon until melted.
# Remove the vanilla pod.
# Next, whisk in the mascarpone and allow it set until sloppy in the fridge.
# Spoon into the shot glasses on top of the strawberry and apple compote.