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Blackberry rosewater panna cotta

Blackberry rosewater panna cotta

Blackberry rosewater panna cotta’s are simply perfect for a Sunday afternoon sweet treat. Since winter is around the corner, these are the perfect summer’s end dessert to celebrate. They are light and perfectly flavored with the tang of the blackberries and the sweetness of the rose water. The nutty base that crumbles with every bite, is simply perfect.

Blackberry Rosewater Panna cotta’s are simply perfect for a Sunday afternoon sweet treat. Since winter is around the corner, these are the perfect summer’s end dessert to celebrate. They are light and perfectly flavored with the tang of the blackberries and the sweetness of the rose water. The nutty base that crumbles with every bite, is simply perfect.

I went a bit overboard with all the wild blackberry picking. My fridge has taken her quota and there are quite a few for smoothies when the time calls for it. I just can’t say no to beautiful fresh fruit right next to my house. I mean it just feels wrong already. Just like the juicy figs that I have recently taken hostage. I am trying to buy less produce lately and just buy what we need, but it takes more self-control than I have thought.

Blackberry rosewater pannacottaBlackberry rosewater pannacotta

The leaves are scattered on our grass, fall has come so fast. Autumn is everywhere to be seen these days. Pumpkins have taken the place of sweet peaches and plums. Red bright royal gala apples are lined in the grocery isles and I am imagining warming apple crisps with vanilla ice cream.

I feel like becoming more minimal, I don’t know if it’s the change of the season. Since moving to France, it has been a road of self-exploration. I have lost and found myself in a land where no one knew me, or even cared for that matter. We moved from one town to the next made new friends again and had our son, with parenting consuming our everyday living. It wasn’t bad at all, but it was necessary. Just like winter, it brings out the sweetness of summer ever much so. That indeed is necessary.

Blackberry rosewater pannacottaBlackberry rosewater pannacotta

Cooking winter recipes are indeed more “easier” in terms of you can throw a couple things together to make stews and soups. Just a couple ingredients and you have a whole nutritional meal. Sometimes a little effort has to be made and these Panna cotta’s are no effort at all. They were so quick to make and even quicker to eat. After a wholesome meal, they are the perfect end and it’s even better that they are healthy too. Plus they look super impressive, so it’s a win all the way!

Bring on all that Autumn has to offer, I am getting more in the mood for more layers, warm baked puddings, steaming soups and chunky stews. For the last bit of summer though, the panna cotta’ will seal the deal. Here’s my best intro to fall end of summer dessert for you.

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Blackberry rosewater Panna cotta

Blackberry rosewater pannacotta

Ingredients 

Blackberry Coulis

  • 2/3 cup agave or maple syrup
  • 1 tbsp lemon juice
  • 1 cup blackberries

Rosewater pannacotta’s

  • 1 tsp agar agar
  • 1/3 cup water
  • 2/3 cup maple syrup
  • 400ml coconut milk
  • 1 tsp vanilla essence
  • 1 1/2 tbsp rosewater extract
  • 1/4 tsp salt

Pecan hazelnut base

  • 1/2 cup hazelnuts
  • 1/2 cup pecans
  • 1/4 cup oats
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1/4 tsp salt
  • 1 tsp vanilla essence

Method

  1. Panacotta’s: Heat up the coconut milk and let it reach luke warm, medium heat, remove from the pot or the microwave and then add the maple syrup, vanilla, rosewater extract, and the salt.
  2. Meanwhile, heat up the agave and the water for one minute until it thickens and then whisks this into the coconut milk mixture.
  3. Place back in the microwave for a couple minutes and whisk to prevent clumps.
  4. Pour into dome molds or any other molds and set in the fridge to set.
  5. While the pannacotta’s are set, make the coulis.
  6. Place all the ingredients in a microwavable mixing bowl or in a pot on the stove, bring to boil and let it simmer for a few minutes till it thickens slightly.
  7. Remove to cool and then strain through a sift and thicken the syrup immediately with 1 tsp of cornstarch, set aside in room temperature until serving time.
  8. Preheat oven to 175 degrees Celcius.
  9. To make the cookie bases, blend everything together and press into muffin tins and place in the oven for 5-8 minutes till brown on top, leave to cool to room temperature.
  10. To ensemble, start by removing the pannacotta from the fridge then pop the pannacotta’s out by setting a wooden board on top before flipping the domes over.
  11. Place them gently on the cookie bases and then pour over the blackberry coulis and decorate with fresh mint leaves.

I found some uses for these thorny blackberries. They are certainly natures treasures, just like the beautiful figs.

I am home alone for the weekend. Some dessert is obligatory, don’t you think?

M*

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