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Recipe Category: Desserts

Pannacotta with Blueberries and Pistachios

Wobbly creamy pots of deliciousness topped with a blueberry compote.

Makes: 8
Preparation Time: 20 minutes (plus 2-4 hours setting time)
Cooking time: 5 minutes
Ingredients
  • 1 tablespoon powdered gelatine
  • 2 tablespoons cold water
  • 3 cups cream (35% milkfat)
  • 1 cup whole regular milk
  • 1/2 cup caster sugar
  • 2 vanilla beans, split
  • extra vanilla extract, to taste
  • 2 tablespoons chopped pistachio nuts
  • few strips lemon rind, cut into julienne
  • fresh mint, for garnish, optional
  • BLUEBERRY COMPOTE
  • 1/2 cup caster sugar
  • 1/3 cup water
  • 2 tablespoons lemon juice
  • 2 punnets fresh blueberries
Method

Sprinkle gelatine over cold water and allow to swell. Dissolve in microwave on High for 30 sec-1 minute or over a saucepan of boiling water, until clear. Combine cream, milk and sugar together in a saucepan. Scrape the seeds from the split vanilla pod into the cream mixture, add the pods too and heat until almost boiling and sugar has dissolved. Stir in dissolved gelatine and extra vanilla to taste, if needed. Remove pods. Pour into 8 serving glasses and refrigerate until set (1-2 hours). Top with Blueberry Compote and pistachio nuts just before serving. Garnish with lemon rind and mint, if using.

BLUEBERRY COMPOTE
Heat sugar and water in a saucepan, stirring until dissolved. Boil without stirring until a golden toffee colour. Quickly stir in lemon juice and blueberries and simmer for 1 minute. Allow to cool. Serve with Pannacotta.

Author: Naomi Crisante
Date Created: 12/01/2022