Blueberry and Acai Panna Cotta
Ingredients
Blueberry panna cotta
- 150g blueberries
- 1/4 cup water (60g)
- 1/4 cup sugar of choice (50g)
- 1/4 cup coconut cream (60g)
- 1 tsp agar-agar
- 2 tbsp cornstarch (dissolved in 2 tbsp water)
- 1 tbsp açai powder
Blueberry filling
- 150g blueberries
- 4 tbsp sugar of choice (50g)
- 1/4 cup water (60g)
Preparation
Filling
Add the berries, water and sugar into a saucepan and cook on a medium heat.
Mash the berries as they begin to heat up.
Add agar powder and cook until dissolved and mixture reaches a saucy thick consistency.
Remove from the heat and set aside.
Panna cotta
Combine berries, water and sugar in a saucepan and bring mixture to a boil.
Mash the berries as they begin to heat up.
Turn the heat down and continue to simmer for a few minutes.
Strain mixture through a fine mesh sieve and use the back of a spoon to press out the juice.
In a saucepan, combine the berry syrup and coconut cream and cook on a medium heat with constant stirring for 1 minute.
Add agar-agar and mix until completely dissolved.
Whisk in açai powder and cornstarch and let simmer for 1 minute.
Pour into the mould about one-quarter full and refrigerate for 5 minutes until slightly thickened.
Fill with about 1-2 tablespoons of the filling in the center and pour the panna cotta over it.
Transfer to the fridge to set.
