Mint Pesto Panna Cotta with Blackberry Sauce

By franny-2

An old but newly trendy dessert that is delicious after a large meal. Panna cotta is basically a smooth custard set with gelatine instead of eggs. The size of your own ramekins will determine how many you can make. I like to use a 1-cup (250-mL) size but not everyone has them. I have also used espresso cups or small teacups. Served with a stunning blackberry sauce, it looks as beautiful as it tastes.

Ingredients

• Mint Pesto
• 1 cup (250 mL) fresh mint leaves, lightly packed
• 2 tbsp (25 mL) macadamia nuts
• 2 tbsp (25 mL) butter
• 2 tbsp (25 mL) sugar
• Panna Cotta
• 1 cup (250 mL) milk
• 1 tbsp (15 mL) powdered gelatine
• 2 cups (500 mL) whipping cream
• 1/3 cup (75 mL) sugar
• 2 tsp (10 mL) grated lemon zest
• 1/2 cup (125 mL) Mint Pesto
• 2 tsp (10 mL) vegetable oil

Preparation

Step 1

In food processor, combine mint leaves, macadamia nuts, butter and sugar. Process until well combined but slightly chunky. Reserve.

Pour 1/4 cup milk into pot. Sprinkle gelatine over milk. Dissolve slowly on low heat, stirring occasionally. Reserve. If gelatine becomes solid again, reheat to liquefy. Combine remaining milk, cream, sugar and lemon zest. Bring to boil, reduce heat and simmer for 5 minutes. Remove from heat, stir in gelatine mixture and pesto, reserving 1/4 cup (50 mL) pesto. Cool, stirring occasionally, until room temperature.

Oil four 1-cup (250-mL) ramekins and strain in custard. Chill for 30 minutes or until thick but not set. Gently fold 2 tsp (10 mL) Mint Pesto into each ramekin. Chill for 1 hour or until set. Turn out onto individual serving dishes. Surround with Blackberry Sauce (recipe follows).


Serves 6

Blackberry Sauce

The blackberries may be frozen for this sauce. If unavailable, use fresh or frozen blueberries or raspberries.

1 cup (250 mL) fresh or frozen blackberries
2 tbsp (25 mL) sugar
2 tbsp (25 mL) port
1/2 tsp (2 mL) lemon zest


Combine 1/2 cup (125 mL) blackberries, sugar and port in a small pot. Bring to a boil, reduce heat and simmer for 3 to 5 minutes or until blackberries have broken down and the sauce is thickened.
Add remaining 1/2 cup (125 mL) blackberries and lemon zest. Serve around Mint Pesto Panna Cotta.


Yields 3/4 cup (175 mL)