Blackcurrant panna cotta with pansy jelly

Summer time means it’s time to put away the crumble, and start eating panna cotta. Finally.

 
This dish pairs beautifully with the Earthbound Organic Cabernet Sauvignon, which (according to our tasters) is concentrated and deep, with aromas of fruitcake and spice. If you’d like find out more about our country’s tastiest organic and earth-friendly wines, you’ll love the Nedbank Green Wine Guide. It’s a pocket-sized guide showcasing 11 award-winning wine farms, as well as three routes to take you there, and it comes free with our November issue!

Blackcurrant panna cotta with pansy jelly

recipe by Shannon Smuts of Pure Good Food

Ingredients

• 4 leaves gelatin
• 150g frozen or fresh blackcurrants
• 10 pansy petals
• 200ml milk
• 200ml pouring cream
• 100g plain dark chocolate
• 2 tablespoons golden syrup
• 1 tablespoon butter
• mini meringues, for serving

Cooking method

1. Soak the gelatine leaves in a bowl of cold water until soft.
2. In a saucepan, heat the blackcurrants in 200ml water until soft, and leave to simmer for about 10 minutes to release the flavour.
3. Roughly chop the petals into pieces and place in a bowl.
4. Add the softened gelatine to the cooked blackcurrants and stir until dissolved.
5. Drain 100ml of the liquid out of the saucepan and add to the petals. Stir, then place in the fridge to set.
6. Add the milk and cream to the remaining blackcurrant liquid and bring to a simmer but do not boil.
7. Remove from the heat and pour mixture into moulds. Leave to cool to room temperature, then place in the fridge for 6 – 8 hours or overnight.
8. Before serving, combine the chocolate, syrup and butter in a saucepan and bring to a simmer, stirring often until the chocolate has melted.
9. To serve, dip moulds quickly in warm water to loosen and turn the panna cotta out onto plates. Roughly mix the pansy jelly mixture and spoon onto the plates.