Google: “Panna cotta is a traditional Italian dessert which literally translates as ‘cooked cream’. Hailing from the region of Piedmont in Italy, it is a simple mixture of sweetened cream and gelatine. A good panna cotta is one that is only just set but can still stand unsupported once out of the mould.”
“Traditionally panna cotta tastes change, and people move away from heavy foods, chefs now tend to use a percentage of milk in their recipes to make panna cotta a lighter dessert which is also healthier. The cream may be aromatised with coffee, vanilla, or other flavourings.”
I discovered that my port wine jelly powder had expired. I didn’t want to throw away, and I am using zucchini since my carrot blueberry with sour and double cream orange blueberry jelly turned out well. Then I needed to get rid of my leftover frozen berries that had been in the freezer for one year or more.
This is a great dessert to serve on Easter, any days even take it to picnic or friend house. I like the idea of adding in vegetables in this method especially children are fussy about eating vegetables. It’s beautiful green with black spotted berries and brighten with pinkish port wine flavour panna cotta is an easy dessert that will bring the ‘oohs’ and ‘aahs’. The children will for sure have second helping without realising it had zucchini. Let’s bring out the magic wand and whisk a stunning dessert for everyone this Easter!!!
2 large zucchini or 3 medium sizes, pureed to make 2 cups
125 g frozen mixed berries
25 g castor sugar
3 gelatine sheets
2-4 Tsp gelatine powder
3 Tbs water
cold water, for gelatine sheets
oil, grease jelly mould
Thickened and double cream port wine jelly
2 packets Aeroplane port wine each 85 g
300 g thickened cream
300 g double cream
200 ml cold water, divide
3 Tsp gelatine powder
45 g granulated sugar
water for gelatine
Grease jelly mould with oil. In a small bowl add cold water and add in gelatine sheets soak for about 5 minutes. Place zucchini in a juicer blender to get 2 c zucchini juice, strained over a sieve into a jar, I did three times: strained back to pot and to jug. Then pour into a pot and add sugar bring to simmer until sugar dissolves and stirring often. Then squeeze gelatine sheet well to remove excess water and put into zucchini mixture. Stir to mix well and let cool. Meantime mix 3 Tbs water 2 Tsp gelatine powder.
At this stage zucchini mixture should start to thicken, if not add gelatine powder with water in and stir again to mix well. Let it sit further to see if it had thickened slightly. Then pour into jelly mould and scatter mixed berries around. Put in fridge overnight to set.
The next day
Heat thickened and double cream with sugar until simmer in pot and sugar dissolved. Next add port wine powder in, stir until dissolved. Then add 100 ml cold water and stir again and set to cool slightly. Meantime adds 100 ml cold water and gelatine powder in a jug, stir well to combined. Set aside to cool for about 5 minutes.
When it had cool down, pour on top of the thickened zucchini berries in the mould. Place in the fridge for 8 hours or overnight until set. Serve with strawberries and oranges. Enjoy!!!!