Since I had loads of vegetarian setting agents left over from my jelly experiments, I decided to have a go at some other recipes to use them up. On the back of the VegeSet packet is a recipe for vanilla panna cotta, so I decided that would be a good place to start. You can find the recipe on the VegeSet website.
This makes a lovely creamy panna cotta with a delicate flavour and a fantastically wibbly texture.
Filled with confidence at the success of this recipe I decided to have a go at something different. Inspired by Whisk Kid’s post for a beautiful Blackberry, Coconut, Lime and Macademia Cake I went for a coconut flavoured panna cotta and made a blackberry and lime sauce to go with it.
Coconut Panna Cotta with Blackberry Lime Coulis (Serves 4)
400ml coconut milk
400ml double cream
1 heaped teaspoon of VegeSet
50g caster sugar
2 limes (juice and zest)
75g granulated sugar
75 ml water
- Mix 400ml cococut milk and 400ml double cream in a saucepan with 50g caster sugar.
- Sprinkle over 1 heaped tsp Vegeset and whisk together. Turn the heat on and heat the mixture until it is almost boiling, whisking all the time.
- Transfer into ramekins or moulds and put into the fridge to set.
- To make the Blackberry Lime Coulis, put the zest and juice of 2 limes into a pan with 75g granulated sugar and 75ml water. Heat gently until the sugar has completely dissolved.
- Bring the mixture to the boil, then lower the heat. Reserve the best blackberries to decorate the plates and tip the remaining blackberries into the syrup. Allow to simmer for 5 minutes, stirring occasionally. Allow to cool slightly.
- Serve the panna cotta with a handful of blackberries and some of the coulis.
The coconut flavour is very subtle and the unusual blackberry and lime combination work really well together.