Panna Cotta with Fruit Compote
This beautifully simple and delicious dessert is a wonderful way to use up excess milks/creams and citrus peel.
2 tbs water
2 tsp gelatine powder (or agar agar – see pack for correct qty)
2 cups (500ml) creamy milk or cream of your choice – full fat is best but not essential
⅓ cup (55g) sugar
1 citrus fruit such as orange, lemon, lime, mandarin
This beautifully simple and delicious dessert is a wonderful way to use up excess milks/creams and citrus peel. Try changing up the flavours and adding different types of fruits. You can use any plant-based dairy alternatives and agar agar to make it vegan. This recipe was provided by Open Table, thanks Alanna!
Mix the water with the gelatine in a small bowl. Stand for 5 minutes
Pour the cream, sugar, and rind into a saucepan and heat over medium, stirring until sugar is dissolved
Add the gelatine mixture and stir until dissolved.
Pour into 4-6 cups, jars or ramekins – or strain first if you only want the infused panna cotta
Place in the fridge to set for 3-4 hours.
Enjoy by itself or with pureed, stewed fruit, crumble topping etc. If you have some fruit compote or jam, try dolloping some into the bottom of the jar/ramekin first for a sweet surprise!
6 cups chopped fruit of your choice
¼-½ cup sugar
Spices or herbs, whatever you like, such as cinnamon, thyme, cloves etc
Additional flavours: vanilla pods/essence, rose water, orange blossom water etc
Place all the ingredients into the saucepan, bring to medium-high heat and bring to a boil, stirring to dissolve the sugar.
Lower the heat to simmer for about 10-15 minutes, stirring often.
Remove from the heat and store in air-tight containers, in the fridge for 1 week or freeze for about 6 months.