This recipe for panna cotta is featured in episode one of my television series New Zealand with Nadia Lim. In this episode I travel to Nelson at the top of the South Island, New Zealand and meet the largest marketer of boysenberries in the world!
I pick some luscious boysenberries and create this spectacular panna cotta dessert! This dessert is perfect to prepare in advance of friend’s coming over. For depth of flavour I add honey and a vanilla pod which compliments the berries well. I used fresh New Zealand grown boysenberries, but you could substitute with any in-season fresh berry for this recipe.
- gelatine 4 leaves
- cream 1 ½ cups
- milk 1 ½ cups
- liquid honey 3-4 tablespoons
- lemon finely grated zest of 1
- vanilla bean pod seeds of 1 (or 1 teaspoon vanilla bean paste)
- oil for greasing moulds (e.g. walnut, coconut, or grapeseed oil)
- dariole moulds 6 (or small tea cups)
- fresh ripe boysenberries 2 cups
- boysenberry juice ¾ cup (or fruit liqueur e.g. cassis or frambois)
- Roughly break up gelatine leaves, place in a bowl and cover with cold water. Leave gelatine to swell for 5-10 minutes until very soft and pliable.
- Meanwhile, combine cream, milk, honey, lemon zest and vanilla in a medium-size pot or saucepan and heat gently over low to medium heat, until it almost comes to the boil (however do not let it come to the boil).
- Remove soaked gelatine leaves from water (they will be transparent and floppy) and whisk into hot milk mixture until well combined and all the gelatine has dissolved. Pour into a pouring jug (for easier pouring and less mess!).
- Lightly grease moulds or tea cups with oil. Carefully pour mixture into moulds or tea cups, dividing equally, and place in the fridge for at least 4 hours or overnight to set.
- Combine boysenberries with juice or liqueur in a bowl and set aside in the fridge to marinate until panna cotta are ready.
- When ready to serve, dip moulds or teacups into hot water briefly for 5-10 seconds, and run the blunt edge of a knife around the edge to separate from the mould. Place a small serving plate on top of each panna cotta and invert plate – the panna cotta should drop out. Arrange boysenberries around panna cotta and drizzle over syrup just before serving.