We’re enjoying some exceptional weather this June, and summer seems closer than ever! Some days might feel a little too warm, so we thought we’d bring you a seriously refreshing dessert to cool down.
This month we have a very unique treat for our teatime fans; we’ve mixed long-standing Italian dessert tradition with one of our favourite blends: Berry Berry Brainy. We’ve created this delicious pannacotta with health benefits in mind, adapting the original recipe to make it dairy free and lighter than your usual pannacotta - so you can enjoy more of it!
Berry Berry Brainy is our super fruity re-energising blend, packed with antioxidants, and vitamins to give you a mild but long-lasting boost. You can get it in loose leaf form from our website; this blend is delicious and extremely versatile, thanks to its sweet taste which is not overpowering.
½ cup coconut cream
½ cup Berry Berry Brainy infusion
½ cup caster sugar
1 cup almond milk
1 vanilla bean pod
2 and ½ teaspoons of gelatine powder
Blueberry jam to taste
Prepare ½ cup Berry Berry Brainy infusion and let it cool down; once the infusion is at room temperature, it’s ready to be used. Take the vanilla bean pod and scrape the surface to get the seeds out of it, you will need them for your basic mixture. Heat coconut cream, almond milk, tea infusion and vanilla seeds in a milk pan - simmer at low heat and bring to boil. Once the mixture is boiling, pour in caster sugar and stir gently. Put the gelatine in a separate cup and pour boiling water over it - once the gelatine is fully dissolved, add it to the mixture in your milk pan and stir well.
After 5 minutes, you can turn the heat off and let the mixture cool down. Take some ramekins and grease them lightly, then slowly pour the mixture in - be careful, the pannacotta base will be really hot at this point! Let the pannacotta cool down before putting in it in the refrigerator for a minimum of 5 hours. Your delicious Berry Berry Brainy Pannacotta is now ready to be served! Garnish with some blueberry jam, we recommend 2 teaspoons for each ramekin - or more if you have a sweet tooth ;) Enjoy!