Red Berry Pannacotta Hearts

 In Recipes

I’ve made this for Valentine’s day hence the heart shape, but there’s no reason why you should restrict yourself to making them once a year! Just use another mould and serve these little beauties anytime you want to impress…
I have a juicer, so I juiced fresh fruit, but feel free to use shop bought juices for convenience. Adjust the amount of sweetener according to the sweetness of the fruit and to your taste. You may want to use more than my recommendation!

If you want to serve this dessert in a glass dish, reverse the operation: make the pannacotta first, then pour the jelly on top.
You can also make the layers separately and stack them the way you want…

PS: thanks to Crazy Cucumber who was the inspiration for the pannacotta!


For the jelly:
1 cup water
1 tbsp agar flakes
40 ml juiced mixed berries (I use strawberries, blueberries, raspberries and blackberries)
1 tbsp rice malt syrup / stevia / sweetener of your choice

For the pannacotta:
200 ml coconut cream (shaken from a can)
100 ml water
1 tbsp rice malt syrup / stevia / sweetener of your choice
1.5 tbsp agar flakes

For decoration:
Fresh mixed berries (I use strawberries, blueberries, raspberries, cherries and blackberries)
20 ml juiced mixed berries left in the fridge to thicken to be used like a coulis (or make a syrup with sugar if you use shop bought juice, as it is too liquid on its own)
Feel free to add fresh herbs such as mint and icing sugar.


For the jelly:

Sprinkle the flakes and salt over the water, and bring to the boil without stirring.
Then simmer, stirring until all the agar is dissolved.
Turn off the heat and add the fruit juice and sweetener. Stir and pour into individual serving dishes or moulds and place in the fridge to set.

For the pannacotta:

While the jelly thickens in the fridge, you can make the pannacotta.
In a saucepan pour the water, add the sweetener and agar flakes. Bring to the boil without stirring, then gently simmer for 5 minutes. Turn off the heat and add the coconut cream and fruit juice. Mix well and make sure the agar is dissolved. Let the mixture cool for a couple of minutes, then pour into the dishes / moulds and refrigerate until set (at least 30mins).

For the decoration:

Let your imagination run wild!
Remove from the moulds carefully. The jelly and pannacotta layers may separate as you’re doing this, if so don’t panic…just gently replace them one on top of each other. Garnish the plate and pannacotta with fruit (and mint or icing sugar if using). Finally decorate with the syrup.


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