Maybe because I am Italian but pannacotta has always been one of my favourite dessert. Making a version is actually easier than you think. Coconut cream is the perfect substitute for dairy cream and agar agar works magic to replace beef gelatine. However getting that perfect “ pannacotta wobble” can still be quite hard that’s why serving it in pots makes life so much easier and less stressful! This is the perfect dessert to make in advance as you can make everything the night before. The juicy, slightly tart berry compote is the perfect topping to balance the richness of the coconut cream and it’s made extra festive thanks to the cinnamon and orange.

Ingredients:

For the pannacotta:

2 cups of coconut cream 

1 flat tsp of agar agar 

1/4 cup of maple syrup 

1 tsp of vanilla extract

For the berry compote:

300gr of frozen mixed berries – like raspberries, blackberries and blueberries 

The juice + the zest of 1 orange 

1/4 cup of maple syrup 

1/2 tsp of cinnamon powder 

`Put coconut milk, agar agar, maple syrup, vanilla extract into a pan. Gently bring it to a boil making sure to continuously whisking. Simmer for 3-4 minutes, you want to make sure everything is mixed together and the agar agar is dissolved. 

Pour the coconut Crean through to a sieve to get rid of any possible agar agar granules. Pour the strained cream into glass pots or jars filling them halfway, leaving some space for the berry compote. Place the pots to set in the fridge fro 3-4 hours or even better overnight.

To make the berry compote add the frozen berries to a pan together with the orange juice and zest, maple syrup and cinnamon powder. Simmer on a medium/low heat for 15-20 minutes until the berry get quite mushy and you get a jam kind of consistency. Let it cool down and place it in the fridge for 30 minutes to chill. 

Serve the pannacotta pots with the berry compote on top. Enjoy!