Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.
Ingredients
300ml double cream
20ml espresso or strong coffee
½ tsp vanilla paste (make your own)
½ tsp pure stevia powder
1g (1/4 tsp) agar agar
Place all ingredients in a small, heavy-base pan over high heat, whisking from time to time.
when little air bubbls begin to form around the edge, turn heat down to minimum, add agar and whisk.
gently simmer the panna cotta for 5 minutes to activate the agar, whisking continuously.
pour into ramekins or similar moulds.
refrigerate for at least 4 hours before serving.
Nutritive Information:
Calories: 352
Fat: 38g
Net Carbs: 1g
Protein: 1g
Blackberry Panna Cotta
Raspberries, salmonberries, loganberries, etc., are perfect for this recipe, and you can also use gooseberries, blueberries or currants.
Mix the blackberries with the sugar and let sit for 30 minutes.
Meanwhile, oil the ramekins with the grapeseed, or any neutral-tasting oil. You can skip this if you are planning to serve the panna cotta as a parfait, and not pop it out of the container.
Heat the blackberries-sugar mixture with the cream and bring it to a steam, about 170 degrees. Don’t let it simmer. Turn off the heat and let this steep 30 minutes.
When the 30 minutes is about done, mix the gelatin with the cold water in a container you can pour from, like a large measuring cup or a bowl with a pouring spout.
Heat the cream mixture again, just back to the steaming point. Don’t simmer it.
Set up a fine-meshed strainer over the container that has the gelatin in it. Pour the hot cream through the strainer into the container so you leave the blackberries behind.
Now, pick up the strainer and shake it gently over the cream to release some extra blackberry goodness. This is important, as this last bit of juice and cream in the blackberries is concentrated and can give you a lot more flavor and color in your panna cotta.
Stir the panna cotta mixture a few times to incorporate the gelatin, then pour it into your ramekins.
Put in the fridge for a few hours to set.
Place the cream, sugar and yoghurt in a saucepan and bring to the boil.
Take off the heat and whisk in the soaked gelatine leaves and pistachio paste. Pour into your chosen moulds and leave to set in the fridge. (If you want to serve this in a glass or tea cup then use just two leaves of gelatine.)
To serve, remove from the fridge and leave at room temperature for five minutes before running a sharp knife around the edge to loosen.
Tip onto a plate, and then sprinkle a mix of chopped pistachios and salted almonds over the top.
