Blueberry and rose panna cotta



Ingredients 14
Servings 4
Time 20 mins + 6 hrs refrigeration time

Ingredients

  • BERRY LAYER:
  • 60
    ml
    pressed apple juice
  • 15
    ml
    xylitol
  • 5
    ml
    powdered gelatine
  • 60
    ml
    cold water
  • 125
    g
    blueberries
  • VANILLA & ROSE LAYER:
  • 180
    ml
    plain yoghurt
  • 180
    ml
    xylitol
  • 160
    ml
    cream
  • 30
    ml
    rose water
  • 1
    tsp
    vanilla essence
  • tsp
    powdered gelatine
  • 4
    mint leaves - to serve
 

Method

5 mins
 

For the berry layer, heat the juice and xylitol in a small saucepan until warm. Remove it from the heat and whisk in the gelatine.

Once the gelatine has dissolved, whisk in the cold water. Divide the berries between 4 ramekins or short round glasses and pour the gelatine mixture on top. Cover with plastic and refrigerate for 1 hour until set. 

For the vanilla and rose layer, heat the yoghurt, xylitol, cream, rose water and vanilla in a small saucepan until warm. Remove it from the heat and whisk in the gelatine. Allow it cool for 10-15 minutes until lukewarm.

Divide the mixture between the 4 ramekins/glasses and refrigerate for at least 4 hours or overnight until firm. 

To serve, dip the base and sides of each ramekin/glass in some warm water. Place a serving plate on top of the ramekin/glass and quickly turn it over to unmould. Remove the ramekin/glass and garnish with mint, if preferred.

TIP:

Place all of the ramekins/glasses on a tray that fits in the fridge. This allows you to easily remove them all at once with no spillage during the layering process.  

Also try:

Rooibos tea and blueberry panna cotta with nut butter caramel sauce

15 minutes For the panna cotta, heat the cream, milk and xylitol in a pot. Remove form the heat before it comes up to a boil. Add the tea bags and vanilla and allow to steep for 15 minutes off the heat. Discard the tea bags and whisk in the yoghurt.

 

 

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