Berry sauce panna cotta

This is the same basic recipe as the espresso panna cotta, but whether it was the acid in the fruit, or something I did, I got a bit of separation into layers – the milk and cream separated while they were setting which I really liked.  See if you can recreate it.  I used some of the berry sauce I made, with some gelatine in it to make sure it was thick enough so it didn’t cause the panna cotta to be too runny.  I made 6 x 1 cup moulds.

Berry sauce panna cotta

Berry sauce panna cotta

To make:

1 & 1/2 cups milk;

1 & 1/2 cups cream;

1/2 cup white sugar;

6 drops rosewater essence;

3 tsp gelatine powder;

1 cup berry sauce.

Combine milk, cream, sugar and essence in a medium heavy based pan and slowly bring to the boil.  Remove from heat, sprinkle 2 tsp gelatine over the top, then whisk vigorously to ensure that as much as possible of the gelatine dissolves instead of setting into gooey globs.  Strain into a jug (to strain out any stubborn gelatine globs!) then pour into moulds.  Put in the fridge for about 45 minutes until they are starting to thicken.

Put 1 cup berry sauce in a small pot, mix in the remaining teaspoon of gelatine, and just bring to a boil.   Take off heat and allow to cool a little.  Using a teaspoon, drizzle the coffee liquid into the panna cottas.  Some will stay suspended, but most will sink to the bottom.  Put back in fridge for at least two hours, but preferably overnight to make sure the panna cotta sets properly.

Berry sauce – gluten free and versatile

I had a couple of punnets of berries in the fridge – you know how it goes, they look yum when you are shopping so you buy them, but somehow don’t “get around” to eating them!  So rather than let them go off and throw them out, I made a quick sauce, which I could then use on various desserts.  It wasn’t thick enough to call a jam, more like a “chunky coulis”.  You could probably use any berries, but I had blueberries and strawberries, and combined they were delicious.

Berry sauce

Berry sauce

1 Punnet (250g) blueberries;

1 Punnet (250g) strawberries;

2 tbs sugar;

Around 1/2 cup water, use your judgement, you want enough to put a good layer on the bottom of the pan so the berries and sugar don’t stick, without adding too much water and making the end product too watery.

 

In a medium sized, heavy based pan, combine all ingredients and stir to roughly combine the sugar.  Bring to a boil, then turn down to a high simmer.  Simmer the berries for approximately 15 minutes, until they are soft and start to break up.  Roughly mash the larger berries (the blueberries will break up quickly but the strawberries will mostly keep their shape).  You don’t want a puree, but you want the strawberries to be in smaller chunks.  Allow to cool, then put in an airtight jar and keep in the fridge.  It should keep for a couple of weeks, but not indefinitely if you haven’t sterilized the jar like you would when bottling jam.

Use as required in desserts such as Queen Pudding, cakes, or as a chunky coulis or flavouring for panna cotta.

 

 

Gluten free plum cake with blueberry sauce

I call this a cake, but the texture is very dense and moist, it is more like a pudding.  It is yummy hot (see the steam in the photo!) served with cream.

Gluten free plum cake with blueberry sauce

Gluten free plum cake with blueberry sauce

125g butter, softened,

1/2 cup caster sugar

1 egg

1 & 1/2 cups gluten free self raising flour

685g jar plums in juice (careful – these probably still have the stones in them, you will need to pick them out as you mix in the plums)

1 punnet of blueberries

1 tbsp sugar

 

Preheat oven to 180 celcius fan forced, 200 if not.

Cream butter and caster sugar.  Add egg and mix well.  Mix in flour and plums, squashing plums as you mix.  Pour into a 20 cm cake pan (if you use silicone you don’t have to prepare the pan, if you are using a metal pan you will have to grease it well).  Bake for about 30 minutes – if you insert a skewer it will come out clean but the crumb is dense and moist.  The cake will rise in the oven, but fall a little bit while it is cooling.  Leave to cool about 5 minutes in the pan, then remove to a metal rack.

While cooling, put berries in a small pan with sugar and enough water to cover.  Heat, and when warmed through, mash.  Continue to let it cook, stirring frequently so it doesn’t catch on the bottom, until it has thickened and the water is boiled away.  Place cake on a plate, and spoon berry sauce over the cake.