RECIPE

Vanilla and Honey Panna Cotta with Boysenberries

Serves: Serves 6      
Prep: 10 minutes + at least 4 hours to set in fridge
Cooks In: 5 minutes

Vanilla and Honey Panna Cotta with Boysenberries

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.

Ingredients

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Panna Cotta

  • 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)

To Serve

  • fresh ripe boysenberries 2 cups
  • boysenberry juice ¾ cup (or fruit liqueur e.g. cassis or frambois)

Method

  1. 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.
  1. 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).
  1. 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!).
  1. 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.
  1. 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.
Nutritional Information Per Serving
Kilojoules
1475
Calories
348
Carbs
19.7 g
Sugar
19.5 g
Total Fat
26.8 g
Protein
7.5 g

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