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PEPPERBERRY INFUSED PANNA COTTA

Serves: 4

INGREDIENTS

2 cups of pure cream

2 cups of coconut milk

½ cup of sugar

1 teaspoon of ground pepperberry

5 teaspoons of gelatin powder

6 tablespoons of very cold water

METHOD:

Heat the cream and sugar in a saucepan until barely simmering, stirring the whole time.

Once the sugar has dissolved, remove the pan from the heat and stir in the ground pepper berry.

Cover and let the mixture steep for 30 minutes.

Return the pot to the stovetop and heat over medium heat.

Lightly oil four Panna Cotta moulds or your moulds of choice with a light tasting oil.

Sprinkle the gelatin powder over the cold water in a small bowl and allow it to bloom for 3-5 minutes.

Spoon the gelatin into the hot cream and stir until completely dissolved.

Pour the mixture in to your prepared moulds and refrigerate for 2-4 hours.

To turn them out, run a knife around the edge and gently turn out on to a plate.

If you’re concerned about unmoulding or want a pretty yet simple presentation, set your Panna Cotta in wine glasses.

Recipe courtesy of Naomi Sherman