About this recipe
Panna cotta is Italian for “cooked cream” and generally refers to a sweet, creamy and set dessert from the Northern Italy. Traditional panna cotta is flavoured with vanilla beans or espresso, however in this recipe I’ve used Wattleseed as the flavouring.
Wattleseed has a strong coffee, chocolate and hazelnut flavour which pairs with the cream well. Most panna cotta recipes have 5 times the amount of sugar than mine; this is because too much sugar reduces the Wattleseed flavour. Also by using Wattleseed we’re reducing the glycemic index of the dessert.
Panna Cotta is usually served with fresh raspberries or strawberries, however for this recipe, I've served the Wattleseed Panna Cotta with Rosella Confit.
Ingredients
500ml (2 cups) of thickened cream
500ml (2 cups) of skim milk
2 tablespoons of ground wattleseed
1 tablespoon of castor sugar
10g (2 teaspoons) gelatine powder or 5 gelatine leaves
60g (2 oz) Rosella Confit
Cooking instruction
Place the cream, milk, sugar and Wattleseed in a pan over medium heat and stir until sugar dissolves. When hot, remove from heat and allow to stand. Add the gelatine into the mixture and stir until combined. Leave the mixture for five minutes, then strain with a fine mesh strainer into a jug. Then pour the mixture into 4 x 180 ml (6 oz) moulds.
Allow to cool, then refrigerate for at least 4 hours. To serve, briefly dip the base of each mould into warm water and turn out onto plate. Garnish with 1 or 2 flowers of Rosella Confit and drizzle with the confit syrup around the plate for garnish.
