Blackberry Panna Cotta

by Edward Daniel
Ripe burst berry coulis on a bed of creamy coconut panna cotta with a hint of floral vanilla and minty thyme; Blackberry Panna Cotta.

Get all fruity with something solidly creamy.

Ripe burst berry coulis on a bed of creamy coconut panna cotta with a hint of floral vanilla and minty thyme; Blackberry Panna Cotta.

This dish will burst your beliefs that vegan food can’t be super yummy.

Make this:

  • When you’ve got a last-minute dinner party and need a quick and dirty dessert that will have your guest salivating at the seams
  • When you fancy al fresco dining on the decking in your garden with your beau/belle as you swoon into each other’s eyes
  • When you’ve an active day with the cycle club and need a little treat to balance all those calories you’ve burnt off

Blackberry Panna Cotta was spurred following al fresco dining and people watching on Piazza Navona in Rome.

Panna cotta is a light creamy Italian dessert originating from the Piedmont region in Italy, made by gently simmering milk, sugar and gelatine. Gelatine is derived from animal products but this Blackberry Panna Cotta instead uses agar agar, a plant-based gelatine derived from seaweed. Coconut milk is also used, adding a velvety creamy texture to the Panna Cotta.

Burst blackberries add a tart intense deep flavour to the Panna Cotta. Try it.

Love.

Edward x

Ripe burst berry coulis on a bed of creamy coconut panna cotta with a hint of floral vanilla and minty thyme; Blackberry Panna Cotta.
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Blackberry Topping
  • 150g blackberries
  • 110g raw unrefined cane sugar
  • ½ lemon
  • 2 sprigs of thyme (optional)
  • Panna Cotta
  • 800ml coconut milk
  • 50g raw unrefined cane sugar
  • 4tsp agar agar, ground
  • 1 tsp vanilla extract

Instructions

  1. Place blackberries in a large saucepan. Layer with sugar.
  2. Squeeze out the juice of the lemon and add in the thyme, if used. Place lemon rind in a muslin cloth.
  3. Turn the stove to low heat and keep stirring frequently. After about 10 minutes bring to the boil. Switch off the heat. Once cool squeeze out the muslin and discard.  Set to one side.
  4. Ground the agar agar and sugar and place in a large saucepan with the coconut milk and vanilla extract. Bring to the boil stirring continuously and scrapping to the side.  Simmer for about 10 minutes.  Switch off the heat.
  5. Wait to cool. Stir now and again. After about 10 minutes, place into ramekin dishes. Chill in the fridge for at least 1 hour.
  6. Turn over the panna cotta and drizzle over the blackberries.
  7. Serve.

 

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1 comment

Mango-Lychee Panna Cotta | Pasta, Polvoron and Popcorn 20 December 2015 - 01:57

[…] Recipe: Panna Cotta con More – Panna Cotta with Blackberries – #Vegan #Vegetarian […]

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