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COCONUT PANNACOTTA WITH BLACKBERRY SYRUP


COCONUT PANNACOTTA WITH BLACKBERRY SYRUP 1


What a nice childhood memory... having a walk at the end of summer, carrying a small basket filled with wild berries and eating them on the way... Arrive home with your hands and clothes full of impossible stains.


So many ideas have been coming to my mind about what to do with these blackberries. Without any doubt one of the first ideas, my grandma's amazing jams and jellies.
The sweet and sourness of the blackberries work very well with this coconut pannacotta, hence I've done a version that is thiner than a jam: a blackberry syrup or coulis.

COCONUT PANNACOTTA WITH BLACKBERRY SYRUP 2

INGREDIENTS of the pannacotta (for 4) :

· 1 can coconut milk (400ml)
· 1 sachet unflavoured gelatine powder or 3 gelatine sheets
· 1 tbsp. honey
· 1 tsp. vanilla flavoured sugar

INGREDIENTS of the syrup:

· 300gr. blackberries
· 1/2 lemon juice
· 2 tbsp. agave syrup

COCONUT PANNACOTTA WITH BLACKBERRY SYRUP 3


PREPARATION OF THE SYRUP:

1. Wash the blackberries.
2. Heat them up on a sauce pan along with the lemon juice and agave syrup for 25 minutes, stirring from time to time. 
3. Blend on a mixer and use a strainer to make it thiner.
4. Let it cool and keep in the fridge on a glass jar.

 PANNACOTTA PREPARATION : 

1. In a saucepan, heat without boiling the coconut milk, honey and vanilla flavoured sugar.
2. Remove from heat and add the gelatine. 
3. Pour into individual moulds and allow to cool. 



COCONUT PANNACOTTA WITH BLACKBERRY SYRUP 4

Blueberries & Olives
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