Panna cotta is a classic Italian dessert that is made with vanilla, milk, cream and gelatin. It’s rich and silky and is a delectably light treat that doesn’t take long to make!
- 2/3 cup (160 ml) milk
- 1/4 cup (25 gms) Carob Chai Powder*
- 2 tsps vanilla bean paste
- 2 tbsps The Australian Carob Co. Carob Syrup
- 2 1/2 tsps gelatin powder
- 1 cup (250 ml) cream
For panna cotta, combine milk, carob chai powder, vanilla and carob syrup together in a small saucepan, stirring to combine. Sprinkle over gelatin and leave to stand for 5 minutes to soften.
Place saucepan over a medium-low heat, stirring until mixture is quite warm and gelatin has dissolved, but do not boil.
Pour milk mixture through a sieve into a large jug and add cream, stirring to combine. Divide mixture evenly between 6 x 150 ml (5 fl oz) dariole or jelly moulds, cover and refrigerate overnight.
For the compote, place blueberries, water, syrup and cinnamon together in a small saucepan, over a medium low heat. Cover and cook for 5 minutes or until blueberries begin to collapse. Remove from heat and allow to cool completely.
To serve, quickly dip dariole moulds into warm water, before gently turning panna cottas out onto individual plates and top with blueberry compote.